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Comparative Study about Commercially Available Starches for High Shear and High Temperature Applications in Foods
Author(s) -
Kuhn Klaus,
Schlauch Sandra
Publication year - 1994
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.19940460603
Subject(s) - rheometer , viscosity , shear (geology) , materials science , starch , shear stress , shear viscosity , composite material , rheology , apparent viscosity , thermodynamics , shear rate , chemistry , food science , physics
The shear stability and heat resistence of hot starch pastes of more than 30 different commercially available starches has been evaluated. The shear experiments were carried out by a high shear system in the BOHLIN CS rheometer and in comparison outside the rheometer by treatment with a high shear mixer. Native starches are very sensitive against shear stress. The viscosity of non cross‐linked chemically modified starches was also decreased. It was not possible to find a correlation between the dependence of shear influence on the viscosity and the type of chemical modification. The high temperature measurements (up to 140°C) in principle showed 3 categories of viscosity development. Firstly, a category, where the viscosity breaks down, secondly, a category where the viscosity remains constant and a last category where the viscosity will be built up during the heating period. No direct dependence on the chemical modification could be observed with respect to the viscosity development.