This method is for measuring the viscosity (consistency) of starch suspensions or solutions by means of an instrument which automatically records the viscosity characteristics while the starch suspension is cooked through a controlled heating cycle and cooled through a controlled cooling cycle. In addition, viscosity stability, breakdown, and characteristics of the cooled past (setback) can be determined while holding the cooked starch for extended periods at high or low temperatures, respectively.
This method is applicable to unmodified starches and to modified types (oxidized and thin-boiling) and starch derivatives from cereal grains and tubers.
For the determination of viscosity by the C.I.V. test see TAPPI T 637 “Viscosity of Starch and Starch Products (C.I.V. Test).” [Editorial note: this paragraph will be deleted if withdrawal of T 637 (currently being balloted) is accomplished prior to publication of this method.]
