ShareDetermination of water separation from cooked starch and flour pastes after refrigeration and freeze-thaw.
Author(s) : ZHENG G. H., SOSULSKI F. W.
Type of article: Article
Summary
A procedure for determination of net release of water (syneresis) in starch and flour materials was developed based on free water in freshly cooked pastes, syneresis water expelled during cold storage and absorbed water in the contracted gel. Results are given for corn starch and several other types of starch.
Details
- Original title: Determination of water separation from cooked starch and flour pastes after refrigeration and freeze-thaw.
- Record ID : 1999-1055
- Languages: English
- Source: Ital. J. Food Sci. - vol. 63 - n. 1
- Publication date: 1998/01
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Bakery and confectionery products
- Keywords: Starch; Drip; Chilling; Absorption; Bakery product; Dough; Freezing-thawing; Water
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FROZEN BREAD DOUGH ULTRASTRUCTURE AS AFFECTED B...
- Author(s) : BERGLUND P. T., SHELTON D. R., FREEMAN T. P.
- Date : 1991
- Languages : English
- Source: Cereal Chem. - vol. 68 - n. 1
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Studies on frozen dough baking. 1. Effects of e...
- Author(s) : HOSOMI K., NISHIO K., MATSUMOTO H.
- Date : 1992
- Languages : English
- Source: Cereal Chem. - vol. 69 - n. 1
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Raising capacity and resistance to freezing-tha...
- Author(s) : ODA Y., TONOMURA K.
- Date : 1996
- Languages : Japanese
- Source: Nippon Shokuhin Kagaku Kogaku Kaishi - vol. 43 - n. 2
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The rheology of wheat flour dough, before and a...
- Author(s) : GRÄBER S., KUHN M.
- Date : 1994
- Languages : German
- Source: Getreide Mehl Brot - vol. 48 - n. 3
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Studies on frozen doughs. 3. Some factors invol...
- Author(s) : INOUE Y., SAPIRSTEIN H. D., TAKAYANAGI S., BUSHUK W.
- Date : 1994
- Languages : English
- Source: Cereal Chem. - vol. 71 - n. 2
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