Abstract
It is a phenomenon well known by food technologists that the pasting viscosity of most food starches is highly shear rate sensitive. The standard method (i.e. amylograph) adopted by the industry uses poorly defined shear rates. Consequently, processing engineers often find difficulties in attempting to relate quantitatively the amylograph data to the processing characteristics of starch under actual processing conditions. Using commercially available rheometers and well defined shear conditions, such effects due to shear rate and strain variation were studied. The advantages of the new method used, particularly for research and process development, are discussed.
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