Hydration and Pressure-Temperature Phase Diagrams of Wheat Starch

The impact of pressure, temperature and treatment time on starches: pressure-induced starch gelatinisation as pressure time temperature indicator for high hydrostatic pressure processing

“…The course of the phase transition curve of wheat starch was parabolic at temperatures above 0°C. This was in accordance with results obtained by Douzals, Perrier-Cornet, Gervais, and Coquille (1999) and Douzals, Perrier-Cornet, Coquille, and Gervais (2001). The potato starch having a B-type pattern had the highest resistance to pressure.…”

High-Pressure Treatment of Non-Hydrated Flour Affects Structural Characteristics and Hydration

“…For an increase in WRC, a high accessibility of flours to water is prerequisite. Existing studies in high-moisture matrices have already shown a dependency of pressure and the swelling index of wheat starch [ 31 ], and a higher retention capacity of medium moisture matrices (~40%) treated by pressure treatment at 600 MPa [ 32 ]. Those findings are also mainly transferable to non-hydrated, starch-based flours.…”

Corn starch systems as carriers for yerba mate (Ilex paraguariensis) antioxidants: Effect of mineral addition

“…Starch gelatinization is an important physical phenomenon in food processing and has been described 1996). For wheat starch, zero crystallinity as measured by DSC was attained at 600 MPa (Douzals et al, 1996). When lower pressure levels are applied (300-400 MPa), a partially gelatinized product is obtained, which retains some of the granular characteristics which are lost in fully gelatinized systems.…”