Rheological properties of commercial chestnut flour doughs with different gums
作者： Ramon Moreira , Francisco Chenlo , Maria Dolores Torres
DOI: 10.1111/J.1365-2621.2011.02720.X
关键词:
摘要: Summary Rheology of chestnut flour (CF) doughs with arabic gum (AG), carboxymethyl cellulose (CMC), guar (GG) and tragacanth (TG) at different concentrations (up to 2.0%) were determined 30 °C using a controlled stress rheometer. The mixing characteristics achieved Mixolab® apparatus. Shear (0.01–10 s−1), oscillatory (1–100 rad s−1 0.1% strain), creep-recovery (50 Pa for 60 s) temperature sweep (30–100 °C) tests performed. Rheological properties significantly modified by added. Apparent viscosity CF doughs, storage loss moduli increased content AG (above 0.5%), CMC (at 1.0%), GG 1.5%) TG 1.0%). Flow curves mechanical spectra fitted Cross model power models, respectively. gelatinisation temperatures gums. same pasting trend was noticed Mixolab®. Creep-recovery data, Burgers model, showed that elasticity improved GG.
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