Retrogradation of Starch

When starch is heated with water for gelatinization and then let stand, the association and rearrangement of amylopectin in swelled starch particles proceed to gradually harden the particles. This process is called the retrogradation of starch. This example shows the measurement of bread. Fig. 1 shows freshly baked bread, Fig. 2 bread one day after baking, and Fig. 3 bread three days after baking. The peak area increases with the increase in the storage period.

Fig.1 DSC curve for freshly baked bread

Fig.2 DSC curve for bread one day after baking

Fig.3 DSC curve for bread three days after baking

Analytical Conditions
 Instrument  DSC-60
 Sample name  Bread
 Sample weight(Fig.1)(Fig.2)(Fig.3)
13.25 mg
13.85 mg
12.28 mg
Atmospheric gas Nitrogen
Gas flow rate 30 mL/min
[Temperature program]
Heating rate 10°C/min

Thermal Analysis The DSC-60 Plus

DSC-60 Plus

The DSC-60 Plus is an indispensable thermal analyzer for materials characterization in R&D and quality control applications in such areas as polymers, pharmaceuticals, electronic parts , foods , etc.

For Research Use Only. Not for use in diagnostic procedures.

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