Title: Water content influence on thermal and volumetric properties of wheat starch gelatinization under 10 MPa.
Authors: Orlowska, Marta; Randzio, Stanislaw L.
Abstract: 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.
Subjects: WHEAT; STARCH; TEMPERATURE; WATER; GELATION
Publication: Annals of the New York Academy of Sciences, 2010, Vol 1189, Issue 1, p43
ISSN: 0077-8923
Publication type: Academic Journal
DOI: 10.1111/j.1749-6632.2009.05205.x

Water content influence on thermal and volumetric properties of wheat starch gelatinization under 10 MPa.

Orlowska, Marta; Randzio, Stanislaw L.