The influence of the structure of starch on its rheological properties

Abstract

Some of the differences between various starches are considered and the mechanisms of gel formation are described. The requirements of many food situations are to thicken, clarify and change texture rather than to form gels—these require amylopectin starches. The importance of stabilisation of rheological properties is emphasised. These properties can be modified by other materials such as salt, fat, sugars, proteins and gums. © 1980, All rights reserved.