Determination of the terminal extent of starch gelatinization in a limited water system by DSC Original Research Article

Starch granules are gelatinized rapidly to reach a specified extent of gelatinization within 1 or 2 min. This upper limit to the extent of gelatinization may be termed the terminal extent of gelatinization (TEG) which depends on temperature and moisture content. TEG in wheat starch/water system (moisture content 0.54–3.0 g water/g starch) was measured by differential scanning calorimetry (DSC) in the temperature range of 60–100 °C. An empirical equation which enables the prediction of TEG as a function of temperature and moisture content was obtained.