The aim of this work was to investigate the effects of hydrocolloid addition on rheological properties of rice-buckwheat batter. Xanthan gum (XG) and propylene glycol alginate (PGA) were added to rice-buckwheat blend (60:40) at levels of 0.5-1.5%. Batter rheological properties were investigated using dynamic measurements in the linear viscoelastic range (frequency sweep and time cure tests). The addition of both hydrocolloids significantly enhanced the storage modulus (G’) of batter at 30°C. XG exerted greater effect on G’ than PGA. Time cure results showed an effect of XG on starch gelatinisation.
Reologia di formulazioni senza glutine per lo sviluppo di prodotti da forno
PERESSINI, Donatella;SENSIDONI, Alessandro
2010-01-01
Abstract
The aim of this work was to investigate the effects of hydrocolloid addition on rheological properties of rice-buckwheat batter. Xanthan gum (XG) and propylene glycol alginate (PGA) were added to rice-buckwheat blend (60:40) at levels of 0.5-1.5%. Batter rheological properties were investigated using dynamic measurements in the linear viscoelastic range (frequency sweep and time cure tests). The addition of both hydrocolloids significantly enhanced the storage modulus (G’) of batter at 30°C. XG exerted greater effect on G’ than PGA. Time cure results showed an effect of XG on starch gelatinisation.File in questo prodotto:
Non ci sono file associati a questo prodotto.
I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
