Discussion created on December 18, 2009
Good day,
Which is the best way of determining the grade of starch gelatination during the conditioning? I’m aware that it’s done in an analytical lab, but is there another way (tables, organoleptic mechanism)? A colleague mentioned a temperature-based way, can someone enlighten me in this issue?
Many thanks
Dr. Sinclair
This member had joined Engormix
December 11, 2009