Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
10375966 | Food Hydrocolloids | 2005 | 9 Pages |
Abstract
Finally, the thermoreversibility of the gelation process after a sudden increase in temperature up to 45, 60 or 80 °C, was progressively less evident as the final temperature increased. This is attributed to the fact that gelatinised starch reinforced the batter structure to a greater degree as the temperature was raised.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Colloid and Surface Chemistry
Authors
T. Sanz, A. Salvador, G. Vélez, J. Muñoz, S.M. Fiszman,