Effect of heat on thermal and functional properties of wheat

ZAMPONI R.; GINER S.A.; LUPANO C.E; AÑÓN, M.C.

JOURNAL OF CEREAL SCIENCE (PRINT)

ACADEMIC PRESS LTD-ELSEVIER SCIENCE LTD

Lugar: Amsterdam; Año: 1990 vol. 12 p. 279 - 287

0733-5210

The influence of hot air drying of wheat seeds on starch gelatinization and glutenproteins has been observed by using differential scanning calorimetry (DSC) andwater absorption capacity assays, respectively. The temperature of the first transition and the enthalpies ofthe first and second transition were determined by DSC in lowand high-water systems. The results indicate that both a starch annealing process and an increase in the water absorption capacity of gluten take place during seed drying.This, in turn, leads both to an increase of gelatinization temperature and tomodifications in the enthalpy of the first transition