STARCH

  • "dissolution" of linear molecules and diffusion from ruptured granule.
  • with heat removal, retrogradation of mixture to a paste-like mass which may become a gel.

    • All these changes may occur with a typical "native" starch. We know they occur with a 5% cornstarch mixture. The problems and "unusual" occurs primarily when we deal with modified starches.

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    Gelatinization
    Factors Affect Pasting & Gelling
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    Gelatinization
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    Changes in Starch Dispersion Upon Gelatinization to Top

  • hydration and swelling to several times original size
  • loss of birefringence
  • increase in clarity
  • marked, rapid increase in consistency and attainment of peak
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    Updated: Wednesday, December 5, 2007.

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