A Comprehensive Study on the Competition Between Starch and Sucrose on Access of Water During Heating

Abstract

AbstractStarch gelatinization and water penetration into starch granules are studied in the presence of sucrose by differential scanning calorimetry (DSC) and X‐ray diffraction (XRD). The water content of the samples ranged from 70% to 20% (w/w wsb) and two modes of preparation are used: All‐In‐One (AIO) and Sucrose‐Syrup mixed with Flour (SS + F). A shift of the gelatinization to higher temperatures is observed and an increase in its enthalpy, thus implying stabilization of the granular structure during heating. In addition, the AIO method shows that sucrose has priority over wheat starch in terms of access to water. With either an excess of water or a limited water content, the AIO method shows that the solubilization of sucrose is favored water penetration into the starch granules. XRD analysis is performed in a heating cell using the same time‐temperature profile, showing that there is a link between the endotherm of gelatinization and the moment when the amorphous regions of the granules are sufficiently mobile to impose stresses on the lamellar crystals and thereby trigger their destruction. This work provides new information showing the importance of sucrose dissolution and water content on starch gelatinization in the cake and biscuits application.