FLOW BEHAVIOR OF REGULAR AND PEANUT-FORTIFIED IDLI BATTERS

被引：7
作者：
CASTELLPEREZ, ME
MISHRA, AK
机构：
[1] Department of Food Science and Animal Industries, Alabama A&M University, Alabama, 35762
来源：
JOURNAL OF TEXTURE STUDIES | 1995年 / 26卷 / 03期
关键词：
D O I：
10.1111/j.1745-4603.1995.tb00965.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Regular and peanut-fortified idli batters showed shear-thinning behavior before and after fermentation. Fermentation increased batter viscosity and degree of shear thinning of regular and peanut-fortified batters. Fortification with defatted peanut flour (DPF) (up to 20%) significantly increased viscosity and the batters became more shear thinning at the 25-30% DPF fortification level.
引用
收藏
页码：273 / 279
页数：7
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