Influence of Hemicellulose on some Rheological Properties of Bread

Authors:
Rodica Chereji, R. Laszlo, Diana Dogaru, Despina Bordei, C. Mateescu
Abstract:
It was determined from compression tests the young modulus for bread crumb with different contents of hemicellulose. A sigmoid compressive stress-strain relationship is characteristic to bread crumb. Also, the influence of hemicellulose content on viscoelastic characteristics of bread crumb was studied with relaxation tests. The relaxation data could be fitted by equations that derived from generalized Maxwell model and by normalization and linearization of the experimental force relaxation curves.
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