The Effect of Hybrid Carrageenan on the Thermo-rheological Properties of Gluten-Free Flour Doughs Using a Modified Kneading Protocol

Thermo-rheological behaviour of chestnut flour doughs supplemented with kappa/iota-hybrid carrageenan (HC) (up to 2.0%, flour basis (f.b.)) and sodium chloride (1.8%, f.b.) was determined at both target (C1) and final (C5) mixing peaks. For this purpose, small amplitude oscillatory shear (0.01 to 10...

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Veröffentlicht in:	Food and bioprocess technology 2017-03, Vol.10 (3), p.603-613
Hauptverfasser:	Moreira, Ramón, Chenlo, Francisco, Torres, María D., Romaní, Adrián
Format:	Artikel
Sprache:	eng
Schlagworte:	Agriculture Biotechnology Carrageenan Chemistry Chemistry and Materials Science Chemistry/Food Science Chestnut Data recovery Dough Flour Food Science Gluten Heat resistance Original Paper Rheological properties Rheology Sodium chloride Starch Thermal resistance
Online-Zugang:	Volltext
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