VISCOELASTIC BEHAVIOUR DURING THE GELATINIZATION OF STARCH I. COMPARISON OF WHEAT, MAIZE, POTATO and WAXY‐BARLEY STARCHES

Abstract

ABSTRACT Dynamic measurements were used to characterize the viscoelastic behavior during gelatinization of wheat, maize, potato and waxy‐barley starches. During the experimental conditions used the curves of storage modulus (G′) and loss modulus (G″) versus temperature showed an initial peak for all starches, followed by a second peak at 90–95° C in the case of wheat and maize starches. Wheat starch gave a more viscous response than the other starches. The changes in G′ and G″ were correlated to the changes in gel volume and amylose leaching during the heating. The results were interpreted using a composite material as a model for the starch gel.