IMK421: Lecture 5 ( 11th October 2012) - Pasting Properties of Starch

This presentation covers:
- Definition of pasting
- Different stages in pasting
- Pasting behavior of different starches
- Factors governing starch gelatinization & pasting

[@malikf3717]

Thank you for posting the video and thank you for your teacher for his clean explanation about starch and pasting properties. i hope u make more new video related to this topic. thanks.

[@VIDAURREJM]

Muy buen vídeo Profesor Abd Karim Alias. Saludos desde Perú.
Excellent video Professor Abd Karim Alias. Greetings from Peru.

[@AbdKarimAlias]

+Julio Mauricio Many thanks!

[@AbdKarimAlias]

+Abd Karim Alias Thank you Julio.

[@tsmylovelybay]

Thank you so much for your great lecture

[@AbdKarimAlias]

My pleasure

[@nadeeshamadhushani9523]

What happens when adding acetic acid to 60-80 Celsius gelatinisation stage of starch?

[@ThaoNguyen-vd5op]

Thanks for your teaching. it is really useful for me. I hope I can study abroad. I hope you make new videos like this.

[@AbdKarimAlias]

+Thảo Nguyễn Thank you. I'm glad you found it useful.

[@maheshgarbyal]

HI

[@arshitaverma1131]

What is the significance of holding temperature in gelatinization, please explain.