Wheat starch was heated in the presence of emulsifiers (sodium dodecyl sulphate, SDS, sodium stearoyl‐lactylate, SSL, and glycerol‐monostearate, GMS) and samples were viewed in the scanning electron microscope after heating at different temperatures. It was found that the typical morphological changes occurring when the large wheat starch granules are heated occurred at lower temperatures in the presence of SDS, and at higher temperatures in the presence of GMS or SSL compared to the control without any added emulsifier. Gel volumes changed in the same way, and the amount of amylose leached from the granules decreased in the presence of emulsifiers.
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A.‐C. Eliasson (1985) studied this question.
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