Premium
Rheological properties of commercial chestnut flour doughs with different gums
Author(s) -
Moreira Ramon,
Chenlo Francisco,
Torres Maria Dolores
Publication year - 2011
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2011.02720.x
Subject(s) - rheology , tragacanth , carboxymethyl cellulose , rheometer , guar gum , food science , creep , chemistry , materials science , composite material , organic chemistry , sodium
Summary Rheology of chestnut flour (CF) doughs with arabic gum (AG), carboxymethyl cellulose (CMC), guar gum (GG) and tragacanth gum (TG) at different concentrations (up to 2.0%) were determined at 30 °C using a controlled stress rheometer. The mixing characteristics at 30 °C were achieved using Mixolab ® apparatus. Shear (0.01–10 s −1 ), oscillatory (1–100 rad s −1 at 0.1% strain), creep‐recovery (50 Pa for 60 s) and temperature sweep (30–100 °C) tests were performed. Rheological properties were significantly modified by gum added. Apparent viscosity of CF doughs, storage and loss moduli increased at content of AG (above 0.5%), CMC (at 1.0%), GG (above 1.5%) and TG (at 1.0%). Flow curves and mechanical spectra were fitted using Cross model and power models, respectively. The gelatinisation temperatures increased with gums. The same pasting trend was noticed using Mixolab ® . Creep‐recovery data, fitted by Burgers model, showed that elasticity of CF doughs improved with GG.