Abstract
The effects of ultrasound power at 35 KHz & 160 W on rheological properties of starch, wheat and triticale flours pastes were studied in the presence or absence of malt or malt extraction. Results showed that using of ultrasound for 1, 2 and 3 hours increased amylographical maximum resistant for the all tested samples. The treatment also increased the starch resistance against amylases activity which retained more than 75% of starch resistance declined by amylases. The results also showed that the production of reducing sugar decreased as a result of ultrasound treatment, but this effect disappeared when the treated starch paste was heated to the temperature of amylographical maximum resistance.
