The effect of water on heating wheat starch‐water mixtures of water content (between 2.8% and 90%) has been observed by differential scanning calorimetry. Four endothermic transitions were observed for wheat starches heated in the presence of limited water (moisture levels of 40,50%). These transitions appears to be due to melting of amylopectin crystallites, amylose‐lipid, and amylose. The heat decomposition temperature range of wheat starch were 253‐302°C and the plasticization effect according to the amount of water was small. The melting temperature obtained by extrapolation to zero volunme fraction of water were 234°C for M1 DSC endotherm, 254.3°C for M2 DSC endotherm, 267.8°C for M3 DSC endotherm.
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Jang et al. (1996) studied this question.
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