It was expected that longer preparation
times and higher mixing speeds of starch gels would decrease coldwater
viscosity, but this was not observed for all samples. For
example, with increasing speed from 15 to 150 rpm the cold-water
viscosity increased and f cold-water viscosity of starch gels prepared
at 150 rpm and 10, 30 and 45 min were 113, 135 and 213 cP,
respectively, that is with increasing mixing time, cold-water viscosity
of the starch gel powders increased. This trend was also
observed for the gels prepared at 15 and 350 rpm. The surface of the
granules remains as remnants after heating under low to moderate
shear. More granule remnants remain in low shear and short time
processing of starch.