Rheological behaviour of mixed gels of wheat starch and ethyl(hydroxyethyl)cellulose

Gelatinisation of wheat starch (6%) in the presence of a nonionic amphiphil ic polymer, ethyl(hydroxyethyl)cellulose (EHEC) has been studied. Concentra tion (0.1-1 wt %) and molecular weight (approximately 80,000-350,000) of EH EC were shown to influence the rheological behaviour of the pastes at 60C, and the gels after 340 min storage at 25C. Two separated regions in the mec hanical spectra (0.01-10 Hz) were observed for the mixed gels at 25C with t he highest concentration of EHEC. This behaviour suggested long range (over all gel properties) and the influence of short range (molecular entanglemen ts) interactions.