Effect of Water Content on the Gelatinization of Wheat Starch

Abstract

Abstract 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.