TAPPI T 676 cm-08 provides a standardized procedure for determining the viscosity and consistency of unmodified starches, modified starches, and starch derivatives from cereal grains and tubers. The method uses an automatically recording viscometer to evaluate viscosity behavior during controlled heating and cooling cycles.
The procedure covers instrument setup and calibration, reagents and apparatus, specimen preparation, pH measurement, testing conditions, viscosity recording, and reporting. Results can include gelatinization behavior, maximum viscosity, viscosity during cooking, cooled-paste characteristics, and other relevant observations reported in Brabender units.
This PDF is intended for laboratories, quality-control personnel, starch manufacturers, paper and food industry professionals, and technical users who need a documented TAPPI method for starch viscosity testing.
Application Scope: Applies to laboratory measurement and quality evaluation of the viscosity characteristics of unmodified starches, modified starches, and starch derivatives using a controlled heating and cooling cycle.
