Abstract
Changes in starch granule morphology and size during heating were monitored continuously, when heated at either 5 or 25 °C/min on a hot stage. The results showed that granule morphology was different as a function of the heating rate and granule swelling was governed kinetically. These observations visually demonstrate the significant influence of processing conditions, i.e., heating rate, on starch granule size and morphology and therefore potentially have implications in determining structure and texture of baked products.
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