International Journal of Polymer Science / 2015 / Article / Tab 2

Research Article

Phase Transition of Waxy and Normal Wheat Starch Granules during Gelatinization

Table 2

Observed variation of waxy wheat starch and normal wheat starch.

VariationDiameter measuredCrystalline detected
MaterialsInitial temperature (°C)Disappear temperature (°C)Swelling ratio
(%)
Initial temperature (°C)End temperature (°C)

Waxy wheatA-type granules576391 ± 25764
B-type granules5266212 ± 5

Normal wheatA-type granules586196 ± 35962
B-type granules5567115 ± 4