Annealing of normal and mutant wheat starches. LM, SEM, DSC, and SAXS studies

Starches with different amylose content (1.5%, 26.0%, 39.5%) from wheat varieties were annealed in excess water for different times. Properties of annealed starches have been studied by high-sensitivity differential scanning microcalorimeter (HSDSC), small-angle X-ray diffraction (SAXS), light (LM), and scanning electron microscopy (SEM).