This paper primarily focuses on the fundamental methods and instrument configurations used in analyzing starch gelatinization and rheological properties, employing the Brookfield viscometer SSB system and the RS rheometer. It also provides a brief overview of the viscosity and gel strength of starch, as measured by the CT3 texture analyzer. In addition to these techniques, the study includes an evaluation of various physical properties of starch, such as texture, firmness, and elasticity, in order to offer a comprehensive assessment of its overall performance. By combining these analytical approaches, the research aims to provide a deeper understanding of starch behavior under different conditions, which is essential for applications in food science, material engineering, and industrial processing. The results obtained from these tests contribute valuable insights into the functional characteristics of starch, supporting further research and development in related fields.
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As a leading manufacturer of induction cooking technology in China, we deliver commercial high-power induction cooktops, smart household cookers, and industrial radiant furnaces. Certified by ISO 9001, CE, and UL, with an annual capacity of 500,000+ units, we empower global kitchens with高效, safe, and energy-saving solutions.
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