Effect of sodium chloride, sucrose and chestnut starch on rheological properties of chestnut flour doughs

Food Hydrocolloids

Volumn 25, Issue 5, 2011, Pages 1041-1050

  Moreira, R ^a   Chenlo, F ^a   Torres, M D ^a  

^a UNIVERSITY OF SANTIAGO DE COMPOSTELA   (Spain)

Author keywords

Chestnut starch; Creep; Gelatinization; Mixing; Steady shear curves; Viscoelasticity

Indexed keywords

CREEP; DIGITAL STORAGE; FRUITS; GELATION; MIXING; RHEOLOGY; SHEAR FLOW; STARCH; SUGAR (SUCROSE);

CHESTNUT STARCHES; CONTROLLED-STRESS RHEOMETERS; CREEP RECOVERY; FLOUR DOUGHS; GELATINISATION; MIXING; RHEOLOGICAL PROPERTY; STEADY SHEAR; STEADY-SHEAR CURVE; SUCROSE MIXTURES;

SODIUM CHLORIDE;

EID: 79952537283     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2010.09.025     Document Type: Article

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