| Abstract: | The influence of sucrose and salt on the gelatinization endotherm of wheat starch was examined using differential scanning calorimetry. Sucrose was found to decrease gelatinization energy (– ΔHG) and to increase peak temperature (Tp) as its concentration was increased. Onset and conclusion temperatures (T0 and Tc) were not affected by sucrose level. The effect of salt on the endotherm was more complex. A decrease in – ΔHG occurred as the level of this solute in the aqueous phase was raised to 6% but further increases in salt caused it to rise again. Salt levels up to 9% caused increases in T0 and Tp. With further rises in solute level, T0 then decreased and Tp remained relatively constant. Tc rose slowly as salt concentration increased. |
