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Correlation Of Microscopic Structure Of Corn Starch Granules With Rheological Properties Of Cooked Pastes, D. D. Christianson, F.L. Baker, A.R. Loffredo, E. B. Bagley

Food Structure

The progressive geometric changes that occur in swelling of corn starch granules during heating throughout the range of gelatinization (63-72°C) and at higher temperatures when substantial amount s of soluble starch are released from the granule were observed by scanning electron microscopy (SEM). Corn starch granules begin to swell radially, then undergo radial contraction and random tangential expansion. They form complex geometrical structures at the midpoint range (67-70°C) unlike the more uniform single-dimensional tangential swelling that occurs with lenticular granules of wheat starch . At higher temperatures, when starch begins to solubilize, corn starch granules lose their distinct ridges and …