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We describe an application of DSC as an analytical ‘fingerprinting’ method that has been used to characterize the thermal properties of wheat starch in low-moisture, wheat-flour-based baked products, including cookies, crackers, and pretzels. This use of DSC has enabled us to relate starch thermal properties, on the one hand, to starch structure, and on the other hand, to starch functionality, in terms of baking performance and finished-product quality.

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Order-disorder transitions were investigated in native cassava starch at intermediate moisture contents (35 to 60% wt. water), using Differential Scanning Calorimetry (DSC) and dynamic Wide Angle X-ray Diffractometry (WAXS) with a synchrotron radiation source.

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Thermal analysis of the influence of water content on glass transitions

Heat capacities of starches from different origins

Journal of Thermal Analysis and Calorimetry
Authors: W. Louaer, A. Meniai, and J. Grolier

Abstract  

Starch is an important natural substance in which the water content has a significant influence on its structure and properties. In the present study, the effect of the water content on glass transition temperatures T g and heat capacities C p of wheat, maize and potato starches were investigated by high-sensitivity differential scanning calorimetry (temperature modulated TMDSC and conventional DSC). Thermal analysis measurements were performed on starch samples with different water contents. The exact water mass percentage of each sample was determined using the Karl-Fischer method. The obtained results show that the water content does influence the starch thermal properties in a systematic and measurable trend, the higher the water% the lower the glass transition temperature, and the higher the heat capacity jump during gelatinisation. At this stage possible interpretations of the results are just put forward and should be confirmed through complementary measurements.

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