The properties of starch with relation to time of formation of starch gels

Abstract

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Factors related to cooking quality in potatoes

“…Establishing a standard for any of these characteristics was found to be difficult since iDiividuals vary so videly in their evaluation of quality. (3) found that vhen starch concentrations of one or two per cent were used, a discontinuous gel was formed and separate clumps of gel were visible. The amount of syneresis was affected by the concentration of starch used, the exposed surface area or the gel, the variety of starch used, certain added substances, and the age of the gel .…”