Rheological characteristics of binary composite gels of wheat flour and high amylose corn starch

Abstract

Small and large deformation properties can provide profound insights toward the gel structure. The former gets knowledge about dynamic rheology and the latter gives the textural properties of the gel matrices. Since, achieving the desired texture of foods has a chief impact on the target consumers, and chewing and swallowing disorders such as dysphagia are common problems in older people, more effort is needed to modify the texture of food with a soft structure. On the contrary, supplying a more gel strength network, which can withstand at high thermal processing and not collapse, is so vital. Therefore, the current work was accomplished to provide some knowledge about the binary composite gel of WF and Hylon VII starch such as the gel strength, fracture stress, fracture strain and material stiffness which enables us to evaluate the nature of starch gels for further applications such as drug delivery systems, elderly diet and further processes.