Acid-hydrolyzed starch tailings effects on cookie spread.

A starch tailings fraction was isolated from wheat flour and hydrolyzed
for various lengths of time with dilute sulfuric acid. Differential scanning
calorimetry showed that the hydrolyzed starch tailings were almost as
effective as sugars in raising the onset temperature for gelatinization of
starch. A sample hydrolyzed 2 hr increased the onset temperature by the
same extent as an equal weight of sucrose. When sucrose in cookies was
completely replaced by hydrolyzed starch tailing fractions, the spread of
the cookies depended- on the molecular size of the polysacch&ides in
the fraction added. Cookies containing a samole hvdrolvzed for 0.5 hr
had the least spread, whereas those containing’star& tail&gs hydrolyzed
for 2 hr spread the most.