Abstract: Gelatinisation and retrogradation of starch and flour properties from 8 wheat species were studied by DSC to fit Avrami equation.The correlationship between thermal kinetics and the contents of amylose and protein was evaluated by SPSS. For both of starch and flour,amylose content is negatively correlated with gelatinisation enthalpy(△H),weakly correlated with Avrami exponent(n),highly positively correlated with rate constant(k)and highly negatively correlated with degree of retrogradation (DR).For flour system,the protein content is negatively correlated with△Hf,highly negatively correlated with kf and positively correlated with both nf and DRf.

Key words: gelatinisation, retrogradation, DSC, Avrami, correlationship