Abstract
Rheological properties of intermediate moisture (35-45% wet basis) doughs from pregelatinized and raw wheat starch blends of various ratios were characterized using off-line capillary rheometry and online slit-die extrusion. In the case of capillary rheometer, viscosity of blends decreased by up to 50% as pregel starch concentration increased from 5 to 45%, whereas tests could not be conducted beyond 45% pregel starch concentration. For slit-die extrusion, viscosity was at a minimum at 60% pregel concentration, and it decreased by as much as 65% as pregel concentration increased from 0 to 60%. As pregel concentration increased (from 5 to 45% for the rheometer and from 0 to 60% for the extruder), the amount of water available in the system for gelatinization of existing raw starch granules decreased due to the stronger water-binding capacity of pregelatinized starch. This led to decreased additional conversion in the rheometer and extruder, which in turn caused a decrease in the volume fraction of starch and a reduction in viscosity.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
