main source of starch in biscuit product is flour. Soft wheat flour is comprised of 74% starch, 9% protein, 2.5% fat, 0.5% ash, and 14% moisture.
The heat capacity of a starch–water system above the glass transition does not reach the expected
Authors:A. Okrajková, M. Prieto-Linde, Z. Muchová and E. Johansson
Antes, S., Wieser, H. 2000. Quantitative determination and localization of thiol groups in wheat flour. In: Shewry, P.R., Tatham, A.S. (eds), Wheat Gluten. Cambridge, UK: The Royal Society of Chemistry, pp. 211