Characterising starch pasting with a modular compact Rheometer

Rheometers and viscometers are nowadays standard measurement devices for characterising pasting behavior of starches. Appropriate viscosity measurements typically consist of different measuring intervals such as mixing, equilibration and water uptake, heating, holding, and cooling phases.

Using an Anton Paar Modular Compact Rheometer (MCR) along with the tailor-made starch cell, and RheoCompass™ software allows easy viscosity measurements during the different phases, and automatic determination of relevant parameters, such as the pasting temperature.

Download this report to see the results of an experiment we carried out using the Anton Paar MCR and a Starch Cell on commercially available maize starch.