Differential Scanning Calorimetry Study of the Wheat Grain Cooking Process

Gelatinization of wheat grain endosperm during cooking was studied under simulated cooking conditions using differential scanning calorimetry (DSC). A DSC thermogram of the wheat grain section heated in excess water shows biphasic transition characterized by peak temperatures of 64.5°C and 86°C. Similar shape and temperatures are indicated on the thermogram of isolated wheat starch heated in limited water conditions (48.8% w.b.). During the cooking process, exposure of wheat grain endosperm to heat without adequate moisture causes alteration of the starch structure, which in turn, causes a broadening of the gelatinization temperature range and shifting of endothermal transition toward higher temperatures.