Texture starch suspensions

Evans, I. D. and Haisman, D. R. 1979. Rheology of gelatinized starch suspensions. J. Texture Stud. 10 347-370. 

Figure 8-34 Viscosity and Granule Appearance in the Viscoamylograph Test of a 5% Suspension of Waxy Corn in Water. A = viscosity curve, B = granule shape and size, C = magnified portion of curve to indicate cohesiveness, a = unswollen granule, b = swollen granule, c = collapsed granule, d = entwined collapsed granules. Source Reprinted from L.H. Kruger and R. Murray, Starch Texture, in Rheology and Texture in Food Quality, J.M. deMan, P.W. Voi-sey, V.F. Raspar, and D.W. Stanley, eds., 1976, Aspen Publishers, Inc.

Bagley, E. B. and Christianson, D. D. 1982. Swelling capacity of starch and its relationship to suspension viscosity effect of cooking time, temperature and concentration. J. Texture Stud. 13 115-126. 

The previous subsections have considered homogeneous solutions and gels. We now address water relaxation in heterogeneous particulate suspensions, pastes and powders. We focus on the starch-water system since starch is widely used as a thickener, texturizer and emulsification aid in the food industry. 

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