Influence of Hemicellulose on some Rheological Properties of Bread

Rodica Chereji, R. Laszlo, Diana Dogaru, Despina Bordei, C. Mateescu
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.
300645-Timisoara, Calea Aradului 119, Romania
Tel: +40-256-277423
Fax: +40-256-277326
Copyright © 2024 Journal of Agroalimentary Processes and Technologies