Cereal Chem 59:258 - 262.  |  VIEW ARTICLE
Gelatinization of Wheat Starch. III. Comparison by Differential Scanning Calorimetry and Light Microscopy.

K. Ghiasi, R. C. Hoseney, and E. Varriano-Marston. Copyright 1982 by the American Association of Cereal Chemists, Inc. 

A single endotherm was obtained at a high water-to-starch ratio (2:1). As the ratio was decreased to 1:1, the endotherm decreased and developed a trailing shoulder. Light photomicrographs of starches removed from the differential scanning calorimeter pans show that, at high water-to-starch ratios, birefringence is lost over a narrow temperature range of about 7 C. That range increases to about 30 C at a low water-to-starch ratio (1:2). No difference was found between endotherms of large and small granule wheat starches.