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Rheology and influence factorof low-concentration konjac gum solutions

Rheology and influence factorof low-concentration Konjac gum...

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The 9th National Conference on Rheology

作者：王元兰李忠海魏玉 School of Science Central South University of Forestry and Technology

＜正＞Rheological properties of low-concentration konjac gum and impacts of concentration,shearing rate,pH value and stirring time on its viscosity were *** results show that the viscosity of low-concentration konjac gum increases with the increase of its *** solution presents pseudo-plasticity fluid,which shows the characters of shear thinning as follows: first,its viscosity decreases gradually as the temperature increases,and then increases with the increase of *** viscosity decreases sharply at both acid and alkaline conditions,indicating that it is influenced apparently by pH *** the viscosity of low-concentration konjac gum is also impacted by the stirring time.

关键词： konjac gum low-concentration theology viscosity

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Effect of Guar gum,konjac gum and Carboxyl Methyl Cellulose on the Properties of Toast

Effect of Guar Gum,Konjac Gum and Carboxyl Methyl Cellulose ...

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第十四届国际谷物科技与面包大会暨国际油料与油脂发展论坛

作者： Jhih-ying Ciou Hsin-Hung Lin Albert Linton Charles Jenq-Sheng Chang Pei-Pei Lin Yung-Ho Chang Jheng-Hua Lin Department of Hospitality Management MingDao University PeetowChanghua 52345Chinese Taipei

Various forms of bread are expended and many people consider it to be one of the oldest treated *** is a range of bread varieties due to the cleverness of bakers and their ability to control wheat gluten formed in *** is a rubbery mass with characteristics that allow it to deform,stretch,recover shape and trap *** extensive knowledge on the components of wheat flour,it still is great challenges at the art of bread *** should be more considered that the quantity of water used impacts dough consistency,starch gelatinization and the behavior of the protein (gluten),thereby affecting crumb *** mixing procedure also affects the quality of the bread, with even small variations affecting bread quality,while fermentation and proofing influence the specific volume of the bread(Sluimer,2005).According to previously studies,the baking industry has focused on loaf volume,crumb grain quality and bread texture as indicators of bread *** volume is dependent on the quantity and quality of the gluten in the flour,the increase in gas volume during baking as well as processing conditions(Hayman,Hoseney,& Faubion,1998;Shittu,Raji,& Sanni, 2007;Sluimer,2005).When Abdul-Hamid and Luan(2000) evaluated the functional properties of dietary fiber from defatted rice bran,they found that substitutions of wheat flour at 5%and 10% significantly reduced bread loaf volume and increased *** and others(2007) indicate that gums consist of a number of water-soluble polysaccharides come with different chemical structures and provide diverse functional properties such as gelling,thickening,stabilising,foaming,emulsifying, as well as inhibiting syneresis during a freeze thaw cycle,water-retention and textural enhancing properties,by controlling the water molecules *** previously reported showed guar gum is a coldwater soluble polysaccharide derived from the endosperm of guar beans by extraction and its polysaccharide consists of g

关键词： guar gum konjac gum carboxyl methyl cellulose toast

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