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A Study of Starch Granular Aggregation
Author(s) -
Wang Shaw S.,
Qu Di,
Chiew Yee C.
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.19940460905
Subject(s) - starch , extrusion , chemistry , chemical engineering , water content , materials science , food science , composite material , geotechnical engineering , engineering
The aggregation behavior of starch granules during cooking was investigated. Granular aggregation was found to depend mainly on water content and degree of conversion (cooking) of starch. There were threshold values of water content and degree of conversion for powdery starch to undergo a phase transition from a nonaggregated to an aggregated state. A method for determining such threshold values of the transition was developed. A mathematical model was also developed to describe the aggregation behavior of cooked starch. Its potential application to food systems, especially to the simulation of starch extrusion process, was discussed.