Influence of Na+, K+ and Ca2+ on mechanical and structural properties of gels from chestnut and rice flours

•Chestnut/rice flours gels allow the development of alternative gluten-free desserts.•We investigated the impact of mono/divalent chloride salts on gelled systems rheology.•Calcium chloride provides a notable strengthen of mechanical properties of these gels.•K+ was more effective in modifying the r...

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Veröffentlicht in:	Carbohydrate polymers 2014-02, Vol.102, p.30-37
Hauptverfasser:	Torres, M.D., Raymundo, A., Sousa, I.
Format:	Artikel
Sprache:	eng
Schlagworte:	Aesculus - chemistry Biological and medical sciences Calcium - chemistry Cation Cereal and baking product industries Flour Food industries Fundamental and applied biological sciences. Psychology Gels Gluten-free Microscopy Microscopy, Confocal Molecular Structure Oryza - chemistry Potassium - chemistry Rheology Sodium - chemistry Texture
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