GLASSY-RUBBERY TRANSITION AND RECRYSTALLIZATION DURING AGING OF WHEAT-STARCH GELS

Dynamic mechanical analysis (DMA) data indicated an increase in final glass transition temperature with storage time, with no increase in in itial temperature. After deconvolution, the tan delta(T) curve for ice melting was identified as the main peak, whereas glassy-rubbery trans ition peak(s) occurred at lower temperatures. Accompanying increase in ''unfreezable'' water and degree of amylopectin recrystallization sho wed that increase in the glassy-rubbery transition involved more than just moisture loss, and it may be possible that some amorphous network may have progressed extensively.