Gelation of barley beta-glucan concentrate

The gel behavior of barley beta-glucan (BBG) gum extracted in our laboratory was compared to low-and high-viscosity commercial BBG gum and cornstarch using compression between parallel plates. Effects of beta-glucan concentration and hydration temperature on gel behavior were examined. BBG gum gelle...

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Veröffentlicht in:	Journal of food science 1999-03, Vol.64 (2), p.198-201
Hauptverfasser:	Burkus, Z, Temelli, F
Format:	Artikel
Sprache:	eng
Schlagworte:	barley beta-glucans Biochemistry Biological and medical sciences Cereal and baking product industries corn starch Food industries Food science Fundamental and applied biological sciences. Psychology gelation gels Grain gums hydration mechanical properties strength temperature viscosity
Online-Zugang:	Volltext
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