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Rheological Properties of Concentrated Wheat Starch Gels
Author(s) -
Eliasson A.C.,
Bohlin L.
Publication year - 1982
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.19820340805
Subject(s) - rheology , starch , materials science , stress relaxation , wheat starch , particle size , chemistry , polymer chemistry , chemical engineering , composite material , food science , creep , engineering
Abstract The rheological properties of concentrated wheat starch gels were measured with shear stress relaxation experiments in cone‐plate geometry. The water content of the investigated gels were 80, 60, 50 and 30% (w/w), respectively, and the relaxation modulus ( G ) and half relaxation time ( T 1/2) were studied after heating to different temperatures. For the gels with 50% and 60% (w/w) of water, a maximum value of G was obtained when the temperature interval for gelatinization was passed. When these gels were heated to higher temperatures, G decreased, and T 1/2 increased, whereas gels with 30 and 80% (w/w) of water behaved differently. The influence of particle size distribution on the rheological properties of concentrated starch gels, was also investigated. It was found that G and T 1/2 increased with a greater fraction of small starch granules.