Water content influence on thermal and volumetric properties of wheat starch gelatinization under 10 MPa.
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.
Guelph Food Research Centre, Canada. marta.orlowska5@gmail.com
Marta
M
Orlowska
Stanislaw L
SL
Randzio
D005504:Food Analysis; D005524:Food Technology / Q000295:instrumentation; D005782:Gels; D006874:Hydrostatic Pressure; D044367:Phase Transition; D013213:Starch / Q000737:chemistry*; D013816:Thermodynamics; D013818:Thermogravimetry; D014908:Triticum / Q000737:chemistry*; D014867:Water / Q000032:analysis
D005782:Gels; D014867:Water; D013213:Starch