What I know

1. One of the properties of starch is viscosity which is the resistance to flow of starch and modified starch paste.

2. Each type of starch has a specific endpoint temperature at which it will undergo optimum viscosity.

3. Incompletely gelatinized starch will attain optimum starch paste viscosity or gel strength.

4. If cooled too fast, the amylase will not have time to form the vital micelles necessary for the three dimensional structure.

5. Sugar will delay or inhibit gelatinization of starch.