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Bestimmung der absoluten Viskositäten der Wachsmaisstärke in der Verkleisterungsphase
Author(s) -
Čeh M.,
Stropnik Č.
Publication year - 1976
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.19760280507
Subject(s) - amylopectin , starch , swelling , waxy corn , maize starch , chemistry , amylose , shear rate , food science , materials science , viscosity , composite material
Determinations of Absolute Viscosities in the Pasting Phase of Waxy Maize Starch. The characteristic data of swelling for a 6% suspension of waxy maize starch were determined in Haake‐Rotovisko apparatus at three different rates of stirring velocity. The swelling and pasting of the starch were carried out in the same test vessel. The viscogrammes of waxy maize starch displayed essential differences in comparison with potato, maize and wheat starch. The characteristic differences in the viscogrammes of waxy maize starch are due to the high amylopectin content. In consequence of the structural viscosities of the waxy maize starch paste the maximum viscosities V max are dependent on the changes of the shear rate D , while the corresponding maximum temperature T max shows only little dependence of stirring velocity.