Abstract
Starch is commonly used for cooking and food processing as a viscosity enhancer and viscosity stabilizer. In this application, starch is required to be viscostable, thermostable, colorless, and transparent. Although starch chemically combines with numerous materials to improve its chemical and physical properties, food applications are restricted by law. This chapter examines some physical modifications to starch to obtain basic data for controlling the rheological properties of starch and starch paste. The physical modifications are done to incorporate several free fatty acids into starch and heat-moisture treated starch. The thermal properties and viscoelastic behavior are investigated for the effects of added free fatty acids on their properties of starch granules. The most obvious effect caused by the heat-moisture treatment is found to be an alteration of the structure of the elementary cell, resulting in the gelatinization properties and rheological properties of these pastes being dynamically changed. The concentration dependence of the mechanical properties of starch pastes near the sol–gel transition point is analyzed by the scaling law derived from the percolation theory.
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