Abstract
Normal and waxy wheat starches were subjected to dry-heat treatment for physical modification. The influence of repeated (RDH) versus continuous dry-heating (CDH) on the performance of wheat starch with different amylose content was investigated. Native waxy starch illustrated greater crystallinity, solubility, swelling power, peak viscosity and thermal properties than normal wheat starch. The dry-heating could not transform the crystalline structure, wheat starches remained A-type. Additionally, dry-heated samples showed lower transition temperatures and pasting properties, but higher crystallinity and solubility. Dry-heating increased gelatinization enthalpy in normal wheat starch, but reduced this value in waxy ones. Furthermore, RDH can highly influence starch characteristics due to the cooling procedure compared to CDH under the same duration. The differences between RDH and CDH starches were expected to be suitable for varied food and non-food industries.
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