Influence of the Presence of Choline Chloride on the Classical Mechanism of “Gelatinization” of Starch

The aim of this research is to contribute a better understanding the destructuration three native starches and wheat flour in mixtures water choline chloride. Model systems have thus been defined allow approach hydrothermic transformations related interactions between chloride starch. We observed that has an impact on gelatinization starch which corresponds stabilizing salts phenomenon. depolymerization dissolution also demonstrated can there dominate gelatinization. However, results obtained X-ray diffraction by heating cell shown exotherm appeared was not only starch, but stage crystalline rearrangement coexisted with