The aggregation behavior of starch granules during cooking was investigated. Granular aggregation was found to depend mainly on water content and degree of conversion (cooking) of starch. There were threshold values of water content and degree of conversion for powdery starch to undergo a phase transition from a nonaggregated to an aggregated state. A method for determining such threshold values of the transition was developed. A mathematical model was also developed to describe the aggregation behavior of cooked starch. Its potential application to food systems, especially to the simulation of starch extrusion process, was discussed.
No takes yet. Share an insight, caveat, or question.
Wang et al. (1994) studied this question.
Synapse has enriched 5 related papers. Consider them for comparative context: