Effects of Trehalose Content and Water Activity on the Fracture Properties of Deep-fried Wheat Flour Particles and Freeze-dried Porous Waxy Corn Starch Solids

Wheat flour-based batter containing 0 to 20 % trehalose was deep-fried, dried and held in various water activity (a(w)) conditions. The effects of trehalose content and a(w) on oil content, water sorption, isothermal mechanical relaxation, and fracture properties were investigated. For comparison, t...

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Detalles Bibliográficos
Autores principales: Le, Trinh Ngoc Dang, Matsumoto, Akane, Kawai, Kiyoshi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Japanese Society of Applied Glycoscience 2021
Materias:
Regular Paper
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8611405/
https://www.ncbi.nlm.nih.gov/pubmed/34853548
http://dx.doi.org/10.5458/jag.jag.JAG-2021_0007

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8611405/
https://www.ncbi.nlm.nih.gov/pubmed/34853548
http://dx.doi.org/10.5458/jag.jag.JAG-2021_0007

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