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Trial method for measuring the effect of lipids on the rheological properties of starch paste during the gelation process






Journal of Texture Studies 12(4): 559-572

Trial method for measuring the effect of lipids on the rheological properties of starch paste during the gelation process

An attempt was made to measure the effect of lipid components on the viscosity and thixotropy of wheat starch paste in a short aging time after gelatinization. Viscometry was used to follow periodically the changes in apparent viscosity (at 76.8 s-1) of the mixed paste of wheat starch. One of a series of lipids in a cone-plate viscometer for 210 min after gelatinization, i.e., a procedure of 8 cycles of measurement with a sample. Each cycle of the measurement consisted of viscometry for 3 min and a rest period for 27 min at 30.degree. C. The apparent viscosity of all the samples descreased greatly during the 3 min measurement, due to thixotropic breakdown of the macroscopic structure in the samples. The presence of a small amount of free fatty acid and monoglyceride may play a role in reducing starch paste gelation.

Accession: 006840487

DOI: 10.1111/j.1745-4603.1981.tb00267.x

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