Raw Materials: Different varieties of starch exert a significant influence on the properties of pregelatinized starch; the varying ratio of amylose to amylopectin within the starch is the primary factor responsible for this effect. Additionally, factors such as starch granule size and chemical composition also impact the gelatinization process.
Slurry Concentration: Generally, increasing the concentration of the starch slurry results in a decrease in the degree of gelatinization of the final product.
Drying Temperature: Given a constant production output, a higher drying temperature leads to a higher degree of gelatinization in the final product.
Slurry Film Thickness: When the slurry film is excessively thick, gelatinization becomes more difficult and uneven, often leading to the occurrence of a "sandwich effect" (an ungelatinized core within the product).
Additives: Substances such as sodium bicarbonate and sodium hydroxide can reduce the degree of polymerization of starch, thereby facilitating its gelatinization. Furthermore, additives like glycerol monostearate can intercalate with the helical structure of amylose-thereby inhibiting starch retrogradation-which also contributes positively to the gelatinization of the starch.
