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Effect of freezing rate and xanthan gum on the properties of corn starch and wheat flour pastes.

Author(s) : FERRERO C., MARTINO M. N., ZARITZKY N. E.

Type of article: Article

Summary

The effects of freezing rate on exudate production, rheological behaviour, ice crystal size, and starch retrogradation of corn starch and wheat flour pastes with and without xanthan gum were studied by means of capillary suction, rotational viscometry, indirect microscopy, and differential scanning calorimetry. Results indicated that although high freezing rates are mostly recommended, low levels of xanthan gum maintained quality characteristics even at low freezing rates, thus decreasing equipment cost.

Details

  • Original title: Effect of freezing rate and xanthan gum on the properties of corn starch and wheat flour pastes.
  • Record ID : 1994-2335
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 28 - n. 5
  • Publication date: 1993/10
  • Document available for consultation in the library of the IIR headquarters only.

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