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By addition of saturated fatty acids (C14‐C18) in concentrations of 0.34 and 0.57% gelatinization temperature (GT) of wheat starch is reduced from 82.5°C to 81°C. Oleic acid (C18:1) increases GT. Palmitic and stearic acid (0.57%) cause a little increase of viscosity only, but during heating a slope of viscosity is observed. In contrast to saturated fatty acids monoglyderides increase GT with exception of glycerinmonooleate, which reduces GT. Glycerinmonomyristate and glycerinmonolinoleate increase the initial viscosity. Monoglyceride ethers, first time used for those studies, influence viscosity differently. Rac‐1‐O‐octadecylglycerol reduces GT from 82.5 to 81°C and the final viscosity is lowered remarkable but rac‐1‐O‐[(Z)‐9‐octadecenyl]glycerol causes an increase of GT from 82.5 to 85.5°C. Initial and end viscosity are raised also.

The extraction of wheat starch with ethanol reduced the protein content from 0.4 to 0.3%. Wheat starch extracted with 1% SDS containing 1% 2‐ME or with 1% SDS gave no staining with amido black, indicating that most of starch surface protein has been separated. TLC of lipids extracted from starch without gelatinization showed that ethanol extracted considerable amounts of starch lipids such as lysophosphatidyl choline, lysophosphatidyl ethanolamine and free fatty acids. After extraction with SDS and especially with SDS + 1% 2‐ME only some starch granules were deformed. In this starch some changes have been observed also on the granules surface by REM. The extraction resulted also in considerable changes in rheological properties of extracted starches. The starch samples were characterized thermodynamically also.

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