RT Journal Article
T1 Rheology of commercial chestnut flour doughs incorporated with gelling agents
A1 Moreira Martínez, Ramón Felipe
A1 Chenlo Romero, Francisco
A1 Torres Pérez, María Dolores
K1 Viscoelasticity
K1 Gelatinization
K1 Creep-recovery
K1 Agar
K1 Xanthan
K1 Hydroxypropylmethyl cellulose
AB The rheological properties of chestnut flour (CF) doughs incorporated with agar, hydroxypropylmethyl cellulose (HPMC) and xanthan at different concentrations (0.5, 1.0, 1.5, 2.0%, flour basis) were determined at 30 °C using a controlled stress rheometer. The mixing behavior at the same temperature was achieved by the Mixolab® apparatus. The tests conducted in the rheometer were shear (0.01–10 s−1), oscillatory (1–100 rad s−1 at 0.1% strain), creep-recovery (loading of 50 Pa for 60 s) and temperature sweep (30–100 °C) measurements. These rheological properties were significantly modified by the type and content of gelling agent added. The values of apparent viscosity in all tested shear rate range as well as the values of storage (G′) and loss (G″) moduli of CF doughs in the tested angular frequency decreased with increasing agar and HPMC concentration and increased with xanthan addition. Flow curves and storage and loss moduli of assayed doughs were satisfactorily fitted using Cross model and a potential model, respectively. The initial gelatinization temperature decreased with agar and increased with xanthan as well as the gelatinization temperatures range with HPMC addition was shorter. This pasting trend was also noticed using Mixolab®. Creep-recovery data, successfully fitted using Burgers model, showed that elasticity of doughs improved significantly with HPMC and xanthan addition.
PB Elsevier
SN 0268-005X
YR 2011
FD 2011-07
LK https://hdl.handle.net/10347/45012
UL https://hdl.handle.net/10347/45012
LA eng
NO Moreira, R., Chenlo, F., & Torres, M. D. (2011). "Rheology of commercial chestnut flour doughs incorporated with gelling agents". Food Hydrocolloids, 25(5), 1361–1371. https://doi.org/10.1016/j.foodhyd.2010.12.015
NO The authors acknowledge the financial support to Ministerio de Educación y Ciencia of Spain and FEDER (CTQ 2007-62009/PPQ). M.D. Torres gratefully acknowledges the Ministerio de Educación y Ciencia of Spain for her FPU grant (AP 2007-04397).
DS Minerva
RD 30 abr 2026