Comparative study of thermal and high pressure treatments upon wheat starch suspensions
Résumé
Wheat starch suspensions of 15 to 40 % dry matter were submitted to pressure (100 – 600 MPa) or temperature (60 – 80°C / 15 minutes). Compressibility study under pressure showed irreversible modifications of starch suspensions through a reduction of the total volume. This volume reduction remained visible after treatment by pressure as shown by specific gravity measurements. Fresh gels drying behaviour were compared with stored gels at 4° C during 24 hours or 48 hours. The results gave informations to water — starch linkages and indirectly to starch gels stability toward retrogradation.