Beschreibung:
<jats:title>Abstract</jats:title><jats:p>Rye starch shows the typical inhibited swelling behaviour of triticeae starches with an onset of swelling at rather low temperature (50–55°C). Swollen rye starch granules exist as individuals even after swelling at 100°C. The total dispersion of rye starch needs temperatures above 120°C with pressure cooking. On heating of the rye starch suspension preferentially amylose is leached. Defatting of rye starch exhibits no influence on swelling power but results in higher solubility and in increased amylose leaching. The drying procedures applied here resulted in stronger assoziation of the polymer molecules in the starch granule leading to higher swelling temperatures and a reduced solubility. Shiftings of the crystalline/ amorphous‐ratio of the starch granules as caused by different drying procedures, had no influence on the results of swelling power investigation but the highest swelling enthalpy as well as Brabender viscosity were exhibited by a sample dried at room temperature. It is proved to be possible to change the swelling behaviour of rye starch to “potato starch type” by slight chemical modification like succination.</jats:p>