Effects of sucrose on the rheological behavior of wheat starch pastes

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Abstract
The rheological properties of starch–water–sucrose pastes have been determined under steady and oscillatory shear conditions. The results show that the effect of sucrose at concentrations of less than about 20% w/w is to increase the apparent viscosity, yield stress, dynamic viscosity, and dynamic rigidity. At higher surose concentrations the yield stress and dynamic rigidity tend to zero while values of the dynamic viscosity and apparent viscosity are reduced compared with controls. Sucrose causes the dispersed gel particles in pastes to change volume, and it is suggested that this is one of the factors responsible for the observed effects of sucrose on rheological behavior.