Clean label starches as thickeners in white sauces. Shearing, heating and freeze/thaw stability

@inproceedings{Arocas2009CleanLS,
  title={Clean label starches as thickeners in white sauces. Shearing, heating and freeze/thaw stability},
  author={A. Arocas and T. Sanz and Susana Fiszman},
  year={2009}
}
The linear viscoelastic properties and syneresis of freshly prepared and freeze/thawed white sauces prepared with different native starches (corn, waxy corn, potato and rice) at different shearing speeds were studied. Viscosity changes during processing were also measured using a starch pasting cell attached to a rheometer. The freeze/thaw cycle produced a significant increase in the viscous and elastic modulus and the appearance of syneresis in the corn and potato starch sauces, while the waxy… CONTINUE READING
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