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Influence of starch sodium octenyl succinate on rheological behaviour of wheat flour dough systems
Experimental and theoretical influence of addition of various amounts of three types starch sodium octenyl succinate (OSA) granules (0–20%): (a) non-physically modified, (b) pregelatinized and (c) hydrolyzed spray-dried ...
The impact of sunflower and rapeseed lecithin on the rheological properties of spreadable cocoa cream
The rheological properties of spreadable cocoa cream containing lecithin of different origins (sunflower, rapeseed and soy lecithin) were investigated within this research. A laboratory ball mill was used to produce creams ...
Influence of rapeseed and sesame oil on crystallization and rheological properties of cocoa cream fat phase and quality of final product
This research examined spreadable cocoa cream in which fat phase has been modified and analyzed regarding its crystallization and rheological properties and further influence on final product quality. Vegetable fat and ...