Yield stresses in cooked wheat starch dispersions
1983
Bagley, E.B. | Christianson, D.D.
Wheat starch dispersions of 8-15% concentrations were cooked at 60-75.degree. C for periods up to 75 min. Viscosities of the cooked dispersions were determined in a rotational viscometer at 60 and 23.degree. C. No yield points were observed in the viscosity behavior at 60.degree. C. At 23.degree. C, viscosity measurements showed yield points in the range 200-3000 dyn/cm2 dependent on cooking time, cooking temperature, concentration and cooling history. Plots of log vicosity vs. log shear stress were useful in establishing the existence of yield points; the usual plots of shear rate vs. shear stress were ambiguous.
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