Evaluation of rheological properties of commercial native starches
2011
Le Thanh-Blicharz, J.,Instytut Biotechnologii Przemyslu Rolno-Spozywczego, Warszawa (Poland). Oddzial Koncentratow Spozywczych, Poznan | Lubiewski, Z.,Uniwersytet Przyrodniczy, Poznan (Poland). Katedra Biotechnologii i Mikrobiologii Zywnosci | Voelkel, E.,Instytut Biotechnologii Przemyslu Rolno-Spozywczego, Warszawa (Poland). Oddzial Koncentratow Spozywczych, Poznan | Lewandowicz, G.,Uniwersytet Przyrodniczy, Poznan (Poland). Katedra Biotechnologii i Mikrobiologii Zywnosci
Based on the research into five commonly used natural starches (potato, usual corn, waxy corn, wheat, and tapioca), an attempt was made to determine the basic factors appearing decisive for the correctness of measuring the rheological properties of the starch. The research was carried out using a Brabender viscograph, a Brookfield viscometer, and a HAAKE rheometer. The analysis of the course of the pasting process by the Brabender viscograph provides significant technological information although it does not make possible to determine absolute rheological quantities; the information obtained from this analysis are reflected in the results obtain using other methods. In order to compare the starch paste viscosity data measured using different apparatuses, it is necessary to precisely determine the share rate at which the measurement is set (for example Brookfield viscometer) are not comparable with the results obtained from the measurements taken using other devices
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