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

Niihara R.; Matsumoto S.

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.