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ARS Home » Midwest Area » Peoria, Illinois » National Center for Agricultural Utilization Research » Plant Polymer Research » Research » Publications at this Location » Publication #90130
Title: EFFECT OF BATTER SOLIDS AND STARCH TYPE ON THE STRUCTURE OF BAKED STARCH FOAMS

Author
item Lawton Jr, John
item Shogren, Randal
item TIEFENBACHER, KARL - FRANZ HAAS MACH OF AMER

Submitted to: American Association of Cereal Chemists Meetings
Publication Type: Abstract Only
Publication Acceptance Date: 9/17/1998
Publication Date: N/A
Citation: N/A

Interpretive Summary:

Technical Abstract: The effect of starch type on the properties of baked starch foams was investigated. Processing parameters and physical properties of the foam were examined. Starch foamed trays were formed by heating a starch batter inside a closed mold. Scanning electron micrographs showed that the thin walled foamed trays have a dense outer skin and a less dense interior with large cells. The weight of the foamed trays depends upon the amount of batter cooked inside the mold, the percent solids of the batter, and the type of starch used. Waxy cornstarch produced the lightest trays and normal cornstarch produced the heaviest trays. Baking time depended on starch type and percent solids of the batter. Waxy cornstarch bakes the fastest and normal cornstarch has the longest baking time, with the exception of trays baked with the highest batter solids of potato starch. Baking times increased, as batter solids increased regardless of the starch htype used. Strength and flexibility of the trays are correlated with tray weight. Heavier trays had greater strength and less flexibility than did lighter trays. Physical properties of the trays can be tailored to the desired specification by the type of starch used, the quantity of batter and the percent solids of the batter used to bake the tray.