Abstract
To investigate the effects of high-pressure homogenization on wheat starch granules, soft wheat starch suspensions (5.0%) were homogenized at increasing pressures, ranging from 0 to 100MPa. The structural and thermal properties of the treated starches were determined by microscopy, particle size distribution, differential scanning calorimetry, and damaged starch measurements. A laboratory-scale ohmic heating setup was used to heat homogenized starch–KCl suspensions and measure the electrical characteristics. The wheat starch was partly gelatinized after high-pressure homogenization, and the degree of gelatinization increased to 25.96±1.0% when the homogenization pressure was 100MPa. The electrical conductivities of the treated starch–KCl suspensions increased linearly with increasing temperature during ohmic heating. The slopes of the electrical conductivity–temperature curves of the homogenized starch suspensions during ohmic heating correlated with the degree of starch gelatinization.
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