Degree of breakdown refers to the extent to which a material breaks down, degrades or deteriorates over time, typically in response to environmental factors or physical stress. In the food industry, degree of breakdown refers to the extent to which food products such as starches or gels deteriorate during processing, storage, or cooking. The degree of breakdown is used to measure the quality, stability and shelf life of food products.
The degree of breakdown of starch refers to the extent to which starch granules are degraded or broken down into smaller pieces during processing. The degree of breakdown can affect the functional properties of starch, such as viscosity, gel formation, and stability. In some food applications, high degree of breakdown is desirable to produce a smooth, homogenous texture. However, in other applications, low degree of breakdown is preferred to maintain the integrity of the starch granules and to retain the desired texture.
Modified starches can be used to improve the degree of breakdown of starch-based products. Degree of breakdown refers to the extent to which a starch gel breaks down when subjected to external stressors, such as high temperature or shear. Modifying the starch can improve the degree of breakdown by increasing the stability of the starch gel, reducing the rate of starch retrogradation, and improving the viscoelastic properties of the starch. Some common modified starches used for this purpose include cross-linked starches, acid-modified starches, and enzyme-modified starches.