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Abstract ▼ AI-Helper

To measure rheological properties of the starch dough, an Extrusion Capillary Viscometer(ECV) cell was self-made and attached to Instron machine(Model 1140). Apparent viscosities of corn and waxy corn starch doughs were measured and their gelatinization degrees were determined by enzymatic analysis....

To measure rheological properties of the starch dough, an Extrusion Capillary Viscometer(ECV) cell was self-made and attached to Instron machine(Model 1140). Apparent viscosities of corn and waxy corn starch doughs were measured and their gelatinization degrees were determined by enzymatic analysis. When corn and waxy corn starch doughs with $36{\sim}52%$ moisture content were heated at $60{\sim}100^{\circ}C$, come-up time of the cold point of doughs decreased from 220 sec to 140 sec with increased in the moisture content. In the measurement range of $36{\sim}52%$ moisture content and $60{\sim}100^{\circ}C$ heating temperature, both corn and waxy corn starch doughs showed pseudoplastic flow behaviors. At the same shear rate, both shear stress and viscosity of starch dough decreased as the moisture content increased. At the moisture content above 44%, the shear stress and viscosity of starch dough decreased as the heating temperature increased from $60^{\circ}C\;to\;70^{\circ}C$, but increased as the heating temperature increased from $80^{\circ}C\;to\;100^{\circ}C$. When the moisture content increased and heating temperature, the gelatinization degree of starch dough increased from about 10% to about 62%. The gelatinization degree of waxy corn starch dough was $15{\sim}20%$ higher than that of corn starch dough under the same gelatinization conditions. The effects of moisture content on the viscosity of starch dough were examined by Arrhenius equation. As the moisture content increased, viscosity of starch dough decreased. But the effect of moisture content was greater in the range of $80{\sim}100^{\circ}C$ than in the range of $60{\sim}70^{\circ}C$ heating temperature.

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