Starch Moisture Change Lab Report
3. Results & Discussion
3.1 Moisture change
3.1.1 Effect of water contents in starch doughs
The effect of water contents in the starch dough on moisture changes during conditioning times were shown in figure 1.Figure 1. The water content effect on the moisture change (%) of the wheat starch foam fabricated at 2000C temperature.
The results were shown that the moisture change of a 45% water content in the starch dough was increased with storage times and reached to optimum at 3 days storage times. After 3 days, the moisture change was gradually declined. On the other hand, the moisture change of 50% and 54% water contents were revealed negative values and fell slightly with storage time. This may be due to gluten proteins in the wheat starch
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In addition, the 25% compression modulus was increased with the storage day increasing until reached to 5 days storage time it was gradually declined (figure 7). The results were according the moisture change result (figure 3). The moisture changes were decreased with storage time, the results were shown that the bake wheat starch foam were dried. Therefore, the 25% compression modulus of the bake starch foams prepared from 180 and 2000C were increased with storage times increasing. As report by to Shrogen et, al. (1998)8 and Lawton et, al. (1999)19. In contrast, the baked temperature effect on 25% compression modulus of the rice starch foams were shown in figure 7. The 25% compression modulus of the rice starch foam baked at the 2000C temperature was higher than the rice starch foam baked at the 1800C temperature. As a result of the water in the starch dough was worked as a blowing agent. When the water was heat rapidly by high baked temperature (2000¬C). Therefore, the high pressure was occurred in the rice starch foam and made porous cells in the rice starch foam broken as shown in figure
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