Abstract
Differences were detected by DSC between gelatinisation and amylose-lipid complex transition occurring in suspensions of control and irradiated with 30 kGy wheat flour characterised by a dry matter to water ratio equal to ca. 1:1 and the dependence of the results on the heating rate. Two steps viscosity was discovered using of Brabender viscograph for the wheat flour irradiated with 1-30 kGy dose (apart to an essential decrease in maximum viscosity) while a one step process occurs in the case of the control one. It was compared to one step viscosity jump observed in the case of rye flour, both control and irradiated. The results are discussed in terms of radiation induced changes in starch granules. Storage of the suspensions at -20°C led to an additional exothermic effect, preceding well-recognised gelatinisation effect.
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