Modification of starch blend properties by contact with supercritical carbon dioxide (scCO(2)) was studied. Potato starch (PS), sweet potato starch (SPS), and cassava starch (CS) were blended with wheat starch (WS) at 15, 25, 50, 75 and 85% (w/w) ratios. For WS, the maximum decrease in gelatinization temperature (T-P) was 13 degrees C. The WS-PS and WS-CS blends exhibited a decrease in T-P of 13 to 17 degrees C. Reduction in T-P by treatment was 10 to 18 degrees C for all blend ratios. Conditions for lowering the starch blend T-P were determined to be a minimum contact time of 1 h with scCO(2) at 60 degrees C and 20 MPa. Swelling of starch granules that leads to the lowering of T-P involves both kinetic and physicochemical factors. Gelatinization of wheat starch blends with scCO(2) pressure treatment provides a versatile and non-thermal method for modifying the properties of ingredients used in food processing applications. (C) 2014 Elsevier B.V. All rights reserved.