Effect of process control on physicochemical properties of wheat starch gels

In this study the influences of different mixing speeds, 15, 150 and 350 rpm and heating times, 10, 30 and 45 minutes, on physicochemical properties of wheat starch gels were studied. With increasing time and speed of mixing, the cold paste viscosity and gel strength of the starch gels decreased. Intrinsic viscosity results indicated that starch molecules were broken to some extent. The images of optical and scanning electron microscopy revealed that with increasing the heating time and particularly speed of mixing, granules undergo a greater damage level and honeycomb-like structure of the gels forms thicker cell walls. The results showed that with controlling the process in terms of the mixing speed and time during starch gelatinization, it is possible to change the physicochemical properties of starch gels and hence produce final products of appropriate characteristics

کلیدواژه ها:

Starch gel ، Physicochemical properties ، Process control