RT Journal Article
T1 Effect of sodium chloride, sucrose and chestnut starch on rheological properties of chestnut flour doughs
A1 Moreira Martínez, Ramón Felipe
A1 Chenlo Romero, Francisco
A1 Torres Pérez, María Dolores
K1 Steady-shear curves
K1 Viscoelasticity
K1 Gelatinization
K1 Creep
K1 Mixing
K1 Chestnut starch
AB The influence of the addition of NaCl (0.6, 1.2, 1.8%, w/w), sucrose (0.6, 1.8, 3.4, 5.0%, w/w), chestnut starch (5.0, 10.0, 15.0%, w/w) and NaCl–sucrose mixtures (0.6–0.6, 1.8–1.8%, w/w) on the rheological properties of chestnut flour (CF) doughs were studied using a controlled-stress rheometer. Mixing and complete tests were achieved by the Mixolab® apparatus. Shear (0.01–10 s−1), oscillation (1–100 rad s−1), temperature sweep (30–100 °C) and creep-recovery (loading of 50 Pa) measurements were performed. Steady-flow curves exhibited a Newtonian plateau at <0.1 s−1 that was shifted to lower shear rates with the additives. Apparent viscosities were satisfactorily fitted using Cross model. Moduli values of storage and loss decreased, at constant angular frequency, with increasing additives. Gelatinization temperatures were slightly modified. Creep-recovery data, fitted using Burgers model, showed that the elasticity was low (23.0%) and doughs with chestnut starch presented the highest recoverable proportion (45.6%).
PB Elsevier
SN 0268-005X
YR 2011
FD 2011-07
LK https://hdl.handle.net/10347/45219
UL https://hdl.handle.net/10347/45219
LA eng
NO Moreira, R., Chenlo, F., & Torres, M. D. (2011). "Effect of sodium chloride, sucrose and chestnut starch on rheological properties of chestnut flour doughs". Food Hydrocolloids, 25(5), 1041–1050. https://doi.org/10.1016/j.foodhyd.2010.09.025
NO The authors acknowledge the financial support of 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 1 may 2026