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Effect of Water Content on the Gelatinization of Wheat Starch
Author(s) -
Eliasson A.C.
Publication year - 1980
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.19800320806
Subject(s) - endothermic process , starch gelatinization , differential scanning calorimetry , starch , endotherm , water content , wheat starch , food science , chemistry , agronomy , thermodynamics , biology , organic chemistry , geology , physics , geotechnical engineering , adsorption
The influence of water content on the gelatinization of wheat starch was examined by differential scanning calorimetry. Three endothermic transitions were observed when starch was heated to 140 °C with 35 to 80% (w/w) water. The temperature of the second and third endotherms and the enthalpies of the first and second endotherms vary with water content.