The effects of pressure, temperature, and treatment time on the degree of gelatinization were determined with differential scanning calorimetry measurements for wheat starch¿water mixtures with starch concentrations varying between 5 and 80 w/w %. Although simple models could be used to describe the degree of starch gelatinization as a function of pressure or temperature, a more complex model based on the Gibbs energy difference had to be used to describe the degree of gelatinization as a function of both pressure and temperature. The experimental and model data were used to construct a phase diagram for 5, 30, and 60 w/w % wheat starch¿water mixtures. Data obtained from literature were in accordance with our phase diagrams. These phase diagrams can be used to estimate the degree of gelatinisation after applying a certain pressure and temperature on a starch¿water mixture with starch concentrations in the range of 5 and 60 w/w %.
- differential scanning calorimetry
- high hydrostatic-pressure
- water mixtures