I want to find the temperature range for gelatinization of potato starch. Can you help?
Thanks
Found the following but it’s for sweet potatoes: “These results suggested that rapid heating of sweet potato mashes to 80°C may be optimal for starch conversion and handling of sweet potato mashes prepared for ethanolic fermentation.”
From http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.1986.tb11131.x/abstract
Again, just an abstract: http://www.journalarchive.jst.go.jp/english/jnlabstract_en.php?cdjournal=bbb1961&cdvol=48&noissue=1&startpage=1
61.1°C, or 142°F
My microwave has a button for that.
I made a sweet potato alt last year. I boiled the potatoes before adding them to the mash.