ShareRheological study of the effect of hydrocolloids on the stability of starch gels during freezing-thawing.
[In German. / En allemand.]
Author(s) : LIEHR M., KULICKE W. M.
Type of article: Article
Summary
Measurement of the rheological properties of starch gels in potatoes, rice and corn. The increase in the storage module caused by freezing and thawing is used as a stability index. This property is measured for starch gels with added tara gum, carragheen and carob gum. The mechanisms by which the hydrocolloids improve the stability of starch gels during freezing-thawing are examined.
Details
- Original title: [In German. / En allemand.]
- Record ID : 1997-1720
- Languages: German
- Source: Stärke - vol. 48 - n. 2
- Publication date: 1996
Links
See the source
Indexing
- Themes: Precooked food
- Keywords: Starch; Potato; Rice; Rheology; Colloidal suspension; Stability; Corn; Freezing-thawing
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