Effect of heating rate and freezing and reheating of corn and wheat starch-water dispersions.

In this study, evaluation of scanning electron micrographs emphasized that a heated starch-water dispersion is sensitive not only because of the type of starch but also to the mode of heating, cooling, and reheating. Differences in granule appearance were seen with both corn and wheat starch-water dispersions when they were heated at different rates. Both freezing and reheating influenced the starch-water dispersions. Microwave oven reheating appeared to yield a product with more retrogradation of the starch component. For an understanding of the effect of temperature-time stresses on this common ingredient, starch, much more study is needed.