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Water content influence on thermal and volumetric properties of wheat starch gelatinization under 10 MPa
Author(s) -
Orlowska Marta,
Randzio Stanislaw L.
Publication year - 2010
Publication title -
annals of the new york academy of sciences
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.712
H-Index - 248
eISSN - 1749-6632
pISSN - 0077-8923
DOI - 10.1111/j.1749-6632.2009.05205.x
Subject(s) - starch , water content , aqueous solution , starch gelatinization , chemistry , water activity , materials science , food science , organic chemistry , geotechnical engineering , engineering
A transitiometric in situ analysis of wheat starch aqueous suspensions heated over a temperature range from 285 K to 415 K under isobaric conditions of 10 MPa is presented. Measurements were performed at four selected water concentrations: 56.0%, 64.7%, 73.5%, and 82.4% weight/water. Thermal and volumetric properties and their water content dependencies have been determined for three successive starch phase transformations occurred during wheat starch gelatinization.