Mixed pastes of starches with guar gum

摘要: Gelation characteristics (Brabender viscograph) and flow curves (Haake rheometer) were taken for corn, oat, potato tapioca starch — guar gum 3 wt. % aqueous, binary blends at following ratios: 10:0, 9:1, 8:2, 7:3, 6:4, 5:5, 4:6, 3:7, 2:8, 1:9, 0:10. It was concluded, that increasing amount of added to the starches increased Brabender viscosity composites, this phenomenon more pronounced in tuber starches. An addition also set back viscosity, hysteresis loop areas shear thinning (pseudoplasticity) composites. Blends both cereal with provided negative synergistic effects elevated temperatures, whereas cooling systems led weak but noticeable positive effects. The water deficiency granule environment caused by perturbed course gelation. Thermodynamic incompatibility complicated pattern gelation characteristics.