DI pH / buffering capacity of raw starches

[MildAvers]

Is the DI pH and buffering capacity of the following raw starches known or available:

Wheat Starch
Corn Starch
Oat Starch
Rye Starch

 

[Silver_Is_Money]

If you have a pH meter, for each, put 50 grams into 150 mL of room temperature water, stir, and take the pH. It may be messy and not very possible to do, as you may end up with gravy thickener paste. I wouldn't heat it as that is more likely to make gravy thickener paste.

 

[day_trippr]

How about a thinner mix - could you adjust the math to suit something "runny" instead of thick?

Cheers!

 

[Big Monk]

Is the DI pH and buffering capacity of the following raw starches known or available:

Wheat Starch
Corn Starch
Oat Starch
Rye Starch

I asked this question a few weeks ago. They should have no effect on pH.

https://www.homebrewtalk.com/forum/...acteristics-for-wheat-and-corn-starch.662200/