The elastic and loss moduli of fiue types of wheat flour doughs were measured in an eccentric rotating disc (ERD) rheometer. G’ and G”, determined from the linear portions of the response curve, were very sensitive to water content, decreasing as water content increased. Differentiation among samples was greatest at the highest water content. Results also depended on protein level, with higher moduli being observed at higher protein level. Samples mixed in a Farino‐graph to constant consistency showed differing values of both storage and loss moduli. The ERD geometry thus appears suited to characterization of doughs and to study of component interactions in such systems.
Gelatinization of corn starch, flour, meal and grits has been compared. Amylograph curves show differences that can be related to particle size and to constraints on the swelling behavior, presumably due to native protein in the corn milled products. Autoclaving starch and dry milled products at 121 °C in the presence of steam alone merely hardens the particles. However, when the particles are in contact with liquid water, swelling and gelatinization readily occur and gels are formed. Above 10% loading, gels formed by autoclaved grits and meal are significantly more rigid than gels formed from corn starch alone. Flour gives gels of essentially the same properties as the starch up to 30% loading, above which flour gels become more rigid than starch gels and match the gels formed from corn meal and grits.
The addition of magnesium sulfate to xanthation mixtures of crosslinked starch aided isolation, scaleup and room‐temperature product stability on storage. Pilot‐plant scaleup of laboratory‐developed procedures also yielded water‐insoluble products effective in removing heavy metals from water. Several different processing methods are presented to show the ease of preparation and use of the products.
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