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Factors Affect Pasting & Gelling
Grains
Temperatures of
Gelatinization
Gelatinization Changes
Starch Overview
Starch Paste
Retrogradation
| FACTORS AFFECTING PASTE VISCOSITY OR GEL STRENGTH | to Top |
| FACTORS | GELATINIZATION | STARCH PASTE | STARCH GEL |
| Composition Granule | a large granule will gelatinize much quicker than a small granule | . | . |
| Composition amylose/amylopectin | . | the higher the amylopectin content the more viscous the mixture | the higher the amylose content the firmer the gel |
| Rate of Heating | increased speed the higher the gelatinization temperature | increased speed the higher the viscosity | . |
| Amount of Agitation | . | elastic fragile water filled blobs may break and decrease viscosity | prevent formation of 3-D net-work and firm gel if agitated. |
| Rate of Cooling | . | . | too fast would be a weak gel with syneresis yet too slow would be a firm gel with weeping |
| Starch Concentration | . | increased concentration increases viscosity | increased concentration increases gel strength |
| Enzyme Activity | . | action of amylases will decrease paste viscosity | increasing concentration decrases gel strength |
| Sugar Concentration [ | increasing concentration decreases ease of gelatinization; a higher temperature of gelatinization is obtained; retards swelling and extends gelatinization range. | increasing concentration decreases paste viscosity | increasing concentration degreases gel strength |
| acid concentration | . | increasing acidity decreases paste viscosity due to hydrolytic cleavage of starch | increasing acidity decreases gel strength due to hydrolytic cleavage of starch |
| lipid triglycerides | . | no influence on maximum viscosity but decreases temperature at which maximum viscosity obtained. | . |
| lipid monoglycerides | long fatty acids chains can form helical complexes with amylose; 16 or more delays swelling; depends on conditions as to influence on temperature; non influence on maximum viscosity | marked increased in temperatrue at which swelling begins and viscoisty | prevents gel formation possibly due to complexing with amylose. |
| Surfactants | |||
| protein | denaturation | lower viscosity | lower gel strength |
