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The aim of this study was to evaluate the effect of process called micronization, applied during preparation of beta-glucan concentrate, on properties of residual oats flour, and respective starch. The properties of residual oats flour (ROF) and starch isolated from this material (ROS) were compared with commercial flours: oats (COF) and wheat (CWF), and the respective starches (COS and CWS). It was shown, that micronization caused changes in starch fraction. Starch granules present in ROF not occur in clusters, and were only slightly damaged, which had no influence on molar mass of starch glucans, as well as on swelling and pasting properties of starch and mechanical modulus at linear viscoelasticity range. It was observed that flour pasting properties are determined not only by starch properties but also the presence other flour constituents (lipids, soluble and insoluble protein fractions, and to slightly lesser degree the content of beta – glucans). [ABSTRACT FROM AUTHOR]

The aim was to study the rheological, especially thixo- and antithixotropic properties of normal potato starch (NPS) with the addition of locust bean gum (LBG) depending on the pasting temperature, the starch concentration and the amount of LBG. All the pastes under study were rheologically unstable, non-Newtonian, shear thinning fluids. The increase in the LBG content obstructed pasting of the starch granules and increased viscosity of the pastes. In a vast majority of cases obstruction in swelling granules and, hence, higher amount of non-pasted granules evoked thixotropy. In turn, a higher numbers of well swollen granules and, hence pasted granules led to antithixotropy. Apart from the concentration of both polysaccharides and pasting temperature the results depended also on the measuring method applied. [ABSTRACT FROM AUTHOR]