heating
was required to equalize the sample temperature with that of
the water bath. After heating, the samples were cooled at 0 C in an
ice bath and the strength of the coagulum evaluated by inverting
the tube. The lowest flour concentration which formed a stable
gel (remained in inverted test tube) was considered the gelation
endpoint. At complete gel formation, the corresponding temperature
was measured and taken as gelatinization temperature
(Coffman & Garcia, 1977).