Superposition of complex viscosity curves during gelatinization of starch dispersion and dough

Complex viscosity (eta*) of 8% tapioca starch dispersion (STD during gelati nization at a specific oscillatory frequency (omega, rad s(-1)) was indepen dent of the heating rates: 1.5 to 6.0C min(-1) when plotted against tempera ture as the independent variable instead of time. The influence of omega in the range: 3.14 to 62.83 rad s(-1) on eta* was scaled by a frequency shift factor resulting in a reduced complex viscosity (eta*(R)) versus temperatu re (58-88C master curve. Similar eta*(R) versus temperature master curves w ere derived for eta* data on a 8% waxy rice STD) at the heating rate 2C min (-1) and omega values 1.27 to 125.6 rad s(-1), and a 45.5% waxy rice dough at the heating rate 4C min(-1) and omega values 1.27 to 94.2 rad s(-1). The areas under the eta*, at omega=6.28 rad s(-1), versus temperature curves o f the tapioca and the waxy rice STDs with different starch concentrations w ere exponentially related to The concentrations.