A differential scanning calorimetry (DSC) method for the determination of amylose as its amylose-L-a-lysophosphatidylcholine (LPC) complex is described. Potato amylose/amylopectin mixtures covering the range of 0-95% amylose were heated in the presence of LPC, cooled and then reheated to follow melting of the amylose-LPC complexes formed during the cooling phase. A linear relationship (r = 0.98) was obtained between the amylose content of the mixtures and the enthalpies of the amylose-lipid complexes. This linear calibration was used to predict the amylose content of various native starches, rice flours, wheat flour, durum wheat semolina, and lyophilized raw potato on the basis of the melting enthalpy of their amylose-LPC complexes. Except for the potato samples, amylose contents determined by the DSC method were in good agreement with those obtained from a colorimetric assay. Bestimmung vonAmylose durch Differential-Raster-Kalorimetrie. Eine Differential-Raster-Kalorimetrie(DSC)-Methode zur Bestimmung von Amylose in Form ihres Amylose-L-a-Lysophosphatidylcholin(LPC)-Komplexes wird beschrieben. Kartoffelamylosel-amylopektin-Mischungen mit Amylosegehalten von 0-95% wurden in Gegenwart von LPC erhitzt, abgekiihlt und wieder erhitzt. urn die wah-rend der Abkiihlphase gebildeten Amylose-LPC-Komplexe durch Schmelzen zu verfolgen. Es wurde eine lineare Beziehung (r = 0.98) zwischen dem Amylosegehalt der Gemische und den Enthalpien der Amylose-Lipidkomplexe erhalten. Diese lineare Eichung wurde genutzt, um den Amylose-Gehalt verschiedener nativer Starken, Reismehle, Weizenmehle, DurumweizengrieS und lyophilisierter Rohkartoffel auf der Basis der Schmelzenthalpie ihrer Amylose-LPC-Komplexe vorauszusagen. AuSer bei den Kartoffelproben waren die durch die DSC-Methode bestimmten Amylosegehalte in guter Ubereinstimmung mit den Ergebnissen mit denen einer kolorimetrischen Analyse. starchlstarke 45 (1993) Nr. 4, S. 136-139 0 VCH Verlagsgesellschaft mbH, D-6940 Weinheim, 1993 0038-9056/93/0404-0136$05.00+.25/0The starch swelling power tests have been reported to be a promising method for predicting the eating quality of Japanese white salted noodles. The relationships between starch swelling power and noodle eating quality were examined for a range of commercial Australian starchktarke 45 (1993) Nr. 4. S. 139-144

Amylose and lipid depleted starches from amylomaize, pea, maize, wheat, potato, and waxy maize were heated from 20°C to 18O"C, cooled to 4"C, and then reheated to 180°C in a differential scanning calorimeter (DSC) in excess water. Cooling curves of the amylose and starch melts showed exothermic transitions (< 70°C) attributed to the mechanism of amylose chain association. Amylose/amylopectin mixtures covering the range O-95% amylose were similarly heated and cooled. The association of linear amylose chains was restricted by amylopectin.

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The article contains sections titled: 1. Introduction 2. Wheat Types and their Uses 3. Wheat Breeding and Biotechnology 3.1. Traditional Breeding 3.2. Biotechnology 4. Milling of Wheat 5. Wheat Flour 5.1. Flour Constituents 5.1.1. Starch 5.1.2. Protein 5.1.3. Lipids 5.1.4. Nonstarch Polysaccharides (NSP) 5.1.5. Ash 5.2. Chemical Flour Treatments 6. Evaluation of Flours 6.1. Physical Dough Tests 6.1.1. Mixing Curves 6.1.2. Flour Strength 6.2. α‐Amylase Activity 7. Dough Formation 7.1. Underlying Mechanisms of Dough Formation 7.2. Role of Proteins in Dough Formation 7.3. Thermodynamic View of Dough Mixing 7.4. Aeration of Dough during Mixing 8. Role of Bread Ingredients 9. Bread and Dough Making Processes 9.1. Straight Dough 9.2. Sponge and Dough 9.3. Liquid Preferments 9.4. No‐Time Processes 9.5. Sour Dough 9.6. Frozen Dough 10. Gas Production and Retention 10.1. Leavening Mechanisms 10.2. Fermentation and Gas Production by Yeast 10.3. Gas Production by Chemical Leavening 10.4. Gas Retention 11. Molding and Proofing 12. Baking 12.1. Transformation of Dough into Bread 12.2. Crumb Grain Formation 12.3. Crust Formation 12.4. Changes of Flour Constituents 13. Flavor of Baked Products 14. Glass Transition and its Role in Baking 15. Bread Varieties and Speciality Breads 16. Soft Wheat Products 16.1. Technology of Cookie and Cracker Production 16.2. Cookies 16.2.1. Cookie Types 16.2.2. Underlying Mechanisms of Cookie Baking 16.2.2.1. Texture Development of Cookies 16.2.2.2. Development of the Cookie Surface Pattern 16.3. Crackers 16.4. Wafers 16.5. American Biscuits 16.6. Cakes 16.6.1. Cake Making and Underlying Mechanisms of Cake Baking 16.6.2. Role of Cake Ingredients 16.7. Pastries 16.7.1. Short Pastry 16.7.2. Puff Pastry 17. Retention of Baked Product Quality 17.1. Staling 17.2. Microbial Spoilage 17.2.1. Retention of Quality 17.2.2. Chemical Preservatives 18. Trends in Baking 18.1. U.S. Bakery Market 18.2. Western European Bakery Market 18.3. Consumer Demands and Product Trends This keyword provides information on the different aspects of the industrial conversion of cereal grains (predominantly wheat) into final baked products. The emphasis is on bread systems, but cookie, cake, and pastry products are also dealt with. The different wheat types and their classification systems, the milling process, and the flour constituents are described. The quality criteria of flour and their assessment are dealt with, different aspects of dough formation are discussed and a description of different bread making processes follows. The important aspect of gas production by yeast, chemical leavening or by other means is discussed as are the transformations during the baking process.

Dark chocolate tablets were manufactured using 100% crystalline sucrose, 50% crystalline and 50% amorphous sucrose, and 100% amorphous sucrose. The physical state of sucrose was determined by differential scanning calorimetry (DSC) and X-ray diffraction. DSC scans of dark chocolate samples containing amorphous sucrose were characterized by a glass transition at 63 degrees C, a sucrose crystallization peak at 105 degrees C, and a melting endotherm at 188 degrees C. Independent of the amount of amorphous or crystalline sucrose used for the preparation of dark chocolate, all final chocolate products provided a single melting endotherm at 188 degrees C and a crystalline X-ray diffraction pattern. These results indicated that sucrose crystallized during production of dark chocolate and that no amorphous sucrose was present in the final chocolate products.

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