ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
When cake batters prepared with chlorine (Cl2)-treated and untreated flours were heated in the Rheometrics Dynamic Spectrometer (RDS), elasticity G′ increased between 90°C and 100°C for the Cl2-treated sample and not for the untreated sample. Therefore, at 100°C, the batters prepared with Cl2-treated flours had a much higher G′ than the batter prepared from untreated flours. Flour-water systems prepared with Cl2-treated and untreated flours showed no difference in G′. This inferred that there was an interaction with at least one formula ingredient. Defatting both Cl2-treated and untreated flours did not alter the RDS results.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1985.tb10472.x
Permalink
