Determination
A simple technique to study starch gelation is by using a Brabender Viscoamylograph. It is a common technique used by food industries to determine the pasting temperature, swelling capacity, shear/thermal stability and the extent of retrogradation. Under controlled conditions, starch and distilled water is heated at a constant heating rate in a rotating bowl and then cooled down. The viscosity of the mixture deflects a measuring sensor in the bowl. This deflection is measured as viscosity in torque over time vs. temperature, and recorded on the computer. The viscoamylograph provides the audience with the Beginning of gelatinization, gelatinization maximum, gelatinization temperature, viscosity during holding, and viscosity at the end of cooling.
DSC or Differential scanning calorimetry is another methods industries use to examine properties of gelatinized starch. As water is heated with starch granules, gelatinization occurs, involving an endothermic reaction.
The initiation of gelatinization is called the T-onset. T-peak is the position where the endothermic reaction occurs at the maximum. T-conclusion is when all the starch granules are fully gelatinized, and the curve remains stable.
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