AbstractThe influence of damaged starch (DS) on gelatinization and retrogradation wheat starch properties was investigated. Samples with different content of DS were obtained and evaluated. DSC was used for monitoring the changes in thermal behavior of the starch samples at different water amounts. Starch thermal transitions were affected simultaneously by DS content and water content. The Flory–Huggins parameters were modified by DS. A significant raise in the T°m, and x1–2, and a decrease in ΔHu was recorded. The AP retrogradation kinetics was evaluated by Avrami model. A significant increase of the AP crystallization rate was observed when DS increased. The results demonstrated the importance of the presence of physically damaged granules on wheat starch properties.