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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...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
The Japanese Society of Applied Glycoscience
2021
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| Materias: | |
| 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 |