April 13th 2021
This technical note shows how to analyze the starch quality of different batches or starch types in a short period of time (approx. 10 min.).
Starch is the main component of wheat grains. It is stored as a compact form of glucose inside starch granules and consists of one fifth of amylose and to four fifths of amylopectin.
Heated within a suspension of water, the starch granules start to swell, whereby the water gets absorbed in an irreversible manner during the heating processes. The volume of the granules increases, and after a specific time the starch shells break. Due to water binding to amylose and amylopectin, hydration shells are forming and turning into a paste or gel. How much water can be absorbed and at which temperature the starch shells burst, depends on the individual starch type.
Knowing these individual gelatinization properties is essential for starch producers or processors. To analyze the starch quality of different batches or starch types in a short period of time (approx. 10 min.), the Brabender ViscoQuick can be used.