what is the resistance to flow of starch paste?
Answer (1)
The resistance to flow of starch paste is primarily due to its high viscosity. This viscosity arises from the complex interactions between the starch molecules in the paste.Starch concentration - Higher concentrations lead to greater viscosity and resistance.Temperature - Heating typically reduces viscosity initially (as the starch granules swell and gelatinize), but further heating or cooling can affect the viscosity and flow.Type of starch - Different starches (e.g., corn, potato, tapioca) have varying molecular structures and thus different viscosities.Presence of other ingredients - Additives like sugars or salts can influence the interactions between starch molecules and affect the overall viscosity.
