# Technological Properties of Tritordeum Starch
## 3 Results and Discussion
### Thermal Properties of Starches  
Differential scanning calorimetry (DSC) is a powerful tool in understanding important structural characteristics of starch, as well as the transitions it undergoes during heating. Moreover, in many applications, the initial step of starch processing is heating it up in the presence of water, like, for example, wort preparation in the brewing industry; sometimes, the amount of water is limited, like during bread baking.  
Heating starch in the presence of water leads to the destruction of its crystalline structure. Such a process is called gelatinization, and DSC is used to study it. Gelatinization begins in amorphous regions, where hydrogen bonds are weaker. Observed differences in the transition temperatures between different starches depend on the degree of their crystallinity. The endothermic peak reflects the energy required to disrupt the double helical order of the starch, and the lower gelatinization enthalpy (\(\Delta\)H\({}_{\text{gel}}\)) value suggests a lower level of ordering, or a lower stability of the starch crystals, whereas higher enthalpy and peak temperature will indicate a greater amount of crystalline material. The gelatinization transition temperatures (T\({}_{\text{o}}\)--onset, T\({}_{\text{p}}\)--peak, T\({}_{\text{c}}\)--peak) and \(\Delta\)H\({}_{\text{gel}}\) are determined by the molecular architecture of the crystalline region, as well as by measurement conditions. More perfect crystals possess only a negligible amount of intermediate-order material at the crystalline-amorphous transition region, resulting in a sharp melting point (lower \(\Delta\)T values) [7,16,21,28].  
Data related to the gelatinization phenomenon of investigated starches are summarized in Table 4.  
Tritordeum starch was characterized by the lowest transition temperatures (T\({}_{\text{o}}\), T\({}_{\text{p}}\), T\({}_{\text{c}}\)) within the analyzed starches, as well as by the lowest gelatinization enthalpy, which can suggest a lower crystalline arrangement of this starch as compared to other starches. The transition temperatures were the same magnitude as for starch from durum wheat (WdS), whereas \(\Delta\)H\({}_{\text{gel}}\) was similar in value to barley starch. The highest \(\Delta\)H\({}_{\text{gel}}\) values were observed for BuS and WdS. Moreover, BuS was characterized by the highest transition  
\begin{table}
\begin{tabular}{c c c c c} \hline \hline \multirow{2}{*}{**Sample**} & \multicolumn{4}{c}{**Granularity [\(\upmu\)m]**} \\ \cline{2-5}  & **d\({}_{\text{(100)}}\)** & **d\({}_{\text{(500)}}\)** & **d\({}_{\text{(900)}}\)** & **Avd** \\ \hline BaS & 0.6 & 8.3 & 21.5 & 8.3 \\ BuS & 2.8 & 7.0 & 9.8 & 6.8 \\ TrS & 1.4 & 5.6 & 14.1 & 7.1 \\ WaS & 2.6 & 12.9 & 26.1 & 14.8 \\ WdS & 2.3 & 14.3 & 25.4 & 14.6 \\ WhS & 2.4 & 14.5 & 28.3 & 15.0 \\ \hline \hline \end{tabular} \(\dd_{\text{(100)}}\), d\({}_{\text{(500)}}\), and d\({}_{\text{(900)}}\) are the equivalent diameters at 10%, 50%, and 90% of cumulative distribution, respectively.  
\end{table}
Table 3: Granularity of investigated starches.  
temperature, and also by the broadest difference between onset and conclusion temperature (\(\Delta\)T) suggesting an increased proportion of intermediate material [7, 16, 21, 28]. Also, some explanation can be related to granule size, since small starch granules are characterized by a higher gelatinization temperature [29]. The results of thermal analysis obtained for BaS, BuS, and WdS are consistent with the data in the literature [6, 16, 18, 21].