In situ simultaneous small and wide angle x‐ray scattering: A new technique to study starch gelatinization

In situ simultaneous time resolved SAXS/WAXS investigation of wheat starch gelatinization shows that the initial absorption of water and rapid radial swelling occur primarily within the amorphous growth ring. This expansion acts to destabilize the ordered amylopectin structure laid down in the semicrystalline growth ring. Amylopectin double helices within this region dissociates and the granule rapidly loses all crystallinity