Dynamic rheology of modified starches

Viscosities η and rigidities G were determined for 5% pastes of phosphate‐linked white milo starches and acidmodified cornstarches, using a resonance elastometer operating in the frequency range 0.1 to 40 cycles/sec. Most of the starches behaved as ideal Kelvin solids under these conditions, thereby permitting η and G to be evaluated from the height and location of the resonance peak. Sample calculations of η and G are given, followed by a discussion of the trends displayed by these values as the severity of treatment is increased.