流变学
粘弹性
材料科学
面筋
无麸质
纤维
粘度
复合数
复合材料
食品科学
化学
作者
Irina Borisovna Krasina,А.Н. Куракина,Е.П. Викторова,Anastasia Strelkova
标识
DOI:10.1051/bioconf/20213406010
摘要
The significance of inclusion of associated dietary fibres in various amounts to the formulations of gluten-free rice test mixtures based on rheological profile of hydrated fibrous-flour composite mixtures was investigated. To assess the viscoelasticity of fiber-enriched rice-based test matrices, dual fundamental (dynamic oscillatory and creep recovery tests) and empirical (consistency and viscometric profile) rheological approaches were adopted. The obtained functional variables were analyzed for the dependence on the hydration of the dough and dietary fibres, as well as for the correlations within the parameters of both small and large deformation tests. The aqueous competition of fiber macromolecules, exhibiting different water binding and gelling capacities, led to additive, synergistic and/or antagonistic effects on the basic rheological properties.
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