Retrogradation kinetics of concentrated gelatinized wheat starch in gels or powders; a comparative study by rigidity modulus, differential scanning calorimetry (DSC) and X-ray diffraction

Applied to gels or dehydrated gels, retrogradation kinetics of concentrated wheat starch gels have been followed by three methods and compared. Differential scanning calorimetry and X-ray methods give the same results which are different from those obtained using rigidity modulus. Retrogradation is...

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Bibliographic Details
Published in:Food hydrocolloids 1987-12, Vol.1 (5), p.575-578
Main Authors: Roulet, Ph, Raemy, A., Wuersch, P.
Format: Article
Language:English
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Summary:Applied to gels or dehydrated gels, retrogradation kinetics of concentrated wheat starch gels have been followed by three methods and compared. Differential scanning calorimetry and X-ray methods give the same results which are different from those obtained using rigidity modulus. Retrogradation is influenced by starch content. Gels and dehydrated gels (powders) give comparable kinetics.
ISSN:0268-005X
1873-7137
DOI:10.1016/S0268-005X(87)80077-2