Abstract
The physico-chemical properties of starch granules derived from waxy wheat were examined using spectrophotometry of their starch-iodine complexes, differential scanning calorimetry (DSC) and X-ray diffraction. DSC data showed a strong correlation between peak temperature and the enthalpy change for starch gelatinization for all samples; likewise, X-ray diffraction data also correlated with these gelatinization parameters. On the other hand there were no differences in the mean value of the diameter of starch granules between samples. It was concluded that the thermal properties of waxy wheat starch are adequately explained by its crystallinity.
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