Phase Transition of Waxy and Normal Wheat Starch Granules during Gelatinization

Table 2

Observed variation of waxy wheat starch and normal wheat starch.

Variation		Diameter measured			Crystalline detected
Materials		Initial temperature (°C)	Disappear temperature (°C)	Swelling ratio; (%)	Initial temperature (°C)	End temperature (°C)
Waxy wheat	A-type granules	57	63	91 ± 2	57	64
	B-type granules	52	66	212 ± 5
Normal wheat	A-type granules	58	61	96 ± 3	59	62
	B-type granules	55	67	115 ± 4