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Abstract Differential scanning calorimetry has been used to examine the gelatinization behaviour of native starches and modified wheat starches. The results indicated that the shape of the endotherms varied between native starches and also between modified wheat starches. Substitution appeared to decrease both the gelatinization energy and gelatinization peak temperature while the cross‐linked starches also displayed lower gelatinization energies but slightly higher peak temperatures. Oxidation, dextrinisation and acid cut wheat starches all posses lower gelatinization energies but higher peak temperatures than unmodified wheat starch.
Wootton et al. (Mon,) studied this question.