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Factors Affect Pasting & Gelling
Grains
Temperatures of
Gelatinization
Gelatinization Changes
Starch Overview
Starch Paste
Retrogradation
| PASTING - Starch Pastes | to Top |
A starch paste is the viscous mixture of gelatinized starch and liquid. It is a colloidal sol. It generally considered to be a paste as long as no gelation has occurred. Practically, gravies and whitesauces are starch pastes. In many instances the starch paste is a transient process as in a good viscous starch paste the starch fractions may begin to undergo retrogradation (gelation) if all conditions are acceptable.
 | The "thickness" or "viscosity" of a starch paste can be determined by a Brabender Amylograph. This instrument has accepted procedures (American Association of Cereal Chemists). Essentially, starch is dispersed in water and placed in the "bowl" which is placed on the instrument. This particular amylograph will measure the increase in viscosity as the dispersion is heated 1.5C per minute. From the graph one can get an idea of the total paste viscosity and, if held for "x" minutes, can become aware of the fragility of the swollen granules. This Brabender Amylograph also allows for a cooling cycle. However, the researcher must become strongly aware of when the starch dispersion is no longer a starch paste and has become a starch gel. |
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REFERENCES
REPRINTS, COPIES Holmes, Z.A. 1986. Historical and National Perspectives on Food Research In Human Resources Research, 1887-1987 Proceedings, by Deacon, Ruth E. and Wallace E. Huffman, College of Home Economics, Iowa State University, Ames, IA, p. 43. | to Top |
Updated: Wednesday, December 5, 2007.
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