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 (– Δ H G ) and to increase peak temperature ( T p ) as its concentration was increased. Onset and conclusion temperatures ( T 0 and T c ) were not affected by sucrose level. The effect of salt on the endotherm was more complex. A decrease in – Δ H G 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 T 0 and T p . With further rises in solute level, T 0 then decreased and T p remained relatively constant. T c rose slowly as salt concentration increased.
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Wootton et al. (1980) studied this question.