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Effect of freezing rate on the rheological behaviour of systems based on starch and lipid phase.

Author(s) : NAVARRO A. S., MARTINO M. N., ZARITZKY N. E.

Type of article: Article

Summary

The effect of freezing rate was analysed on different formulations containing wheat flour and corn and wheat starches, shortening and xanthan gum. Gelation characteristics of the pastes were also studied. The viscoelastic behaviour of the formulations was analysed by their transient shear stress curves obtained with a rotational viscometer. The Bird-Leider model fitted the experimental curves satisfactorily. Viscoelasticity and relaxation time parameters from the model quantified the rheological changes. High freezing rates maintained the textural characteristics of the unfrozen samples. Low freezing rates increased the viscoelasticity of the pastes and decreased their apparent viscosity.

Details

  • Original title: Effect of freezing rate on the rheological behaviour of systems based on starch and lipid phase.
  • Record ID : 1996-2259
  • Languages: English
  • Source: J. Food Eng. - vol. 26 - n. 4
  • Publication date: 1995
  • Document available for consultation in the library of the IIR headquarters only.

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