- Title
- Wheat grain cooking process as investigated by modulated temperature differential scanning calorimetry
- Creator
- Srikaeo, Khongsak; Furst, John E.; Ashton, John F.; Hosken, Robert W.; Sopade, Peter A.
- Relation
- Carbohydrate Polymers Vol. 61, Issue 2, p. 203-210
- Publisher Link
- http://dx.doi.org/10.1016/j.carbpol.2005.05.002
- Publisher
- Elsevier Ltd.
- Resource Type
- journal article
- Date
- 2005
- Description
- The thermal properties of soft and hard wheat grains, cooked in a steam pressure cooker, as a function of cooking temperature and time were investigated by modulated temperature differential scanning calorimetry (MTDSC). Four cooking temperatures (110, 120, 130 and 140 °C) and six cooking times (20, 40, 60, 80, 100 and 120 min) for each temperature were studied. It was found that typical non-reversible heat flow thermograms of cooked and uncooked wheat grains consisted of two endothermic baseline shifts localised around 40–50°C and then 60–70°C. The second peaks of non-reversible heat flow thermograms (60–70°C) were associated with starch gelatinisation. The degree of gelatinisation was quantified based on these peaks. In this study, starch was completely gelatinised within 60–80 min for cooking temperatures at 110–120°C and within 20 min for cooking temperatures at 130–140°C. MTDSC detected reversible endothermic baseline shifts in most samples, localised broadly around 48–67°C with changes in heat capacity ranging from 0.02 to 0.06 J/g per °C. These reversible endothermic baseline shifts are related to the glass transition, which occurs during starch gelatinisation. Data on the specific heat capacity of the cooked wheat samples are provided.
- Subject
- wheat grain cooking; modulated temperature differential scanning calorimetry; MTDSC
- Identifier
- uon:1538
- Identifier
- http://hdl.handle.net/1959.13/27300
- Identifier
- ISSN:0144-8617
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