Brabender ViscoQuick - for quick starch analysis
Starch is the main component of wheat grains. It is stored as a compact form of glucose inside starch granules and consists of one fifth of amylose and to four fifths of amylopectin
Heated within a suspension of water, the starch granules start to swell, whereby the water gets absorbed in an irreversible manner during the heating processes. The volume of the granules increases, and after a specific time the starch shells break. Due to water binding to amylose and amylopectin, hydration shells are forming and turning into a paste or gel. How much water can be absorbed and at which temperature the starch shells burst, depends on the individual starch type.
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