AbstractHigh‐pressure gelatinization of barley starch at low water contents and at elevated temperature was performed in a differential scanning calorimeter equipped with a pressure chamber. Microscopic examination of the samples showed complete loss of birefringence and rupture of granular structure in most samples. The results indicated that enthalpy levels much higher than those in high‐moisture gelatinization are needed to attain proper gelatinization and plastification of starch at low water conte