Cereal Chem. 70:196-198   |  VIEW ARTICLE

Differential Scanning Calorimetry Studies on Rye Flour-Milling Streams.

L. Wannerberger and A.-C. Eliasson. Copyright 1993 by the American Association of Cereal Chemists, Inc. 

The thermal behavior of rye flour-milling streams was studied with differential scanning calorimetry. The differential scanning calorimetry thermogram of the flour stream with the lowest levels of protein and damaged starch showed a double endotherm and was very similar to that found for the gelatinization of starch at the actual water content. The thermogram of the flour with the highest protein content and the highest amount of damaged starch was quite different and showed one broad symmetric endotherm. It could be concluded that the milling process affects the interaction between the crystalline regions and the amorphous parts in the starch granules. The results showed that an increase in gelatinization onset temperature (To) and peak maximum (Tm) occurred with an increased level of damaged starch. This was related to a change from a double to a single endotherm. Both To and Tm increased with an increased level of protein. The gelatinization enthalpy (DeltaH) increased with an increased level of starch damage and with increasing protein content, but the differences in DeltaH between milling streams were small.