Matches in SemOpenAlex for { <https://semopenalex.org/work/W2076397335> ?p ?o ?g. }
- W2076397335 endingPage "18" @default.
- W2076397335 startingPage "11" @default.
- W2076397335 abstract "Abstract The present work analyzes the effect of cooking times and dough composition on the rheological properties of gluten-free pasta. Gluten-free pasta dough was prepared with corn starch, corn flour, NaCl, dry egg and dry egg-white powders, sunflower oil, xanthan and locust bean gums. Small amplitude oscillatory data was used to obtain the relaxation spectrum. For all the formulations assayed G′ was always greater than G″ in the frequency range measured and the increase of both moduli with frequency was small. Oscillatory spectra were satisfactorily predicted using the Maxwell Generalized model. Cooking time had a stronger effect on the mechanical spectra than protein and water contents. Hydrothermal treatment produced a significant microstructural change within the network entanglements. The analysis of the rheological behavior showed that water uptake by the matrix, partial gelatinization of the starch, and aggregation of denatured egg proteins led to chemical and morphological changes of the cooked pasta." @default.
- W2076397335 created "2016-06-24" @default.
- W2076397335 creator A5035667606 @default.
- W2076397335 creator A5052748793 @default.
- W2076397335 creator A5064861649 @default.
- W2076397335 creator A5079122091 @default.
- W2076397335 date "2015-09-01" @default.
- W2076397335 modified "2023-10-07" @default.
- W2076397335 title "Dynamic rheological analysis of gluten-free pasta as affected by composition and cooking time" @default.
- W2076397335 cites W1503510640 @default.
- W2076397335 cites W1965416645 @default.
- W2076397335 cites W1970904694 @default.
- W2076397335 cites W1973361842 @default.
- W2076397335 cites W1973370013 @default.
- W2076397335 cites W1973537232 @default.
- W2076397335 cites W1976160460 @default.
- W2076397335 cites W1980276264 @default.
- W2076397335 cites W1987998582 @default.
- W2076397335 cites W1988779411 @default.
- W2076397335 cites W1992525660 @default.
- W2076397335 cites W1993201790 @default.
- W2076397335 cites W1993334931 @default.
- W2076397335 cites W1993527280 @default.
- W2076397335 cites W1995584133 @default.
- W2076397335 cites W2000704560 @default.
- W2076397335 cites W2000872148 @default.
- W2076397335 cites W2008376937 @default.
- W2076397335 cites W2009885639 @default.
- W2076397335 cites W2013088205 @default.
- W2076397335 cites W2013729169 @default.
- W2076397335 cites W2015271865 @default.
- W2076397335 cites W2016560933 @default.
- W2076397335 cites W2023329384 @default.
- W2076397335 cites W2025838857 @default.
- W2076397335 cites W2032119653 @default.
- W2076397335 cites W2048266565 @default.
- W2076397335 cites W2052675471 @default.
- W2076397335 cites W2055869445 @default.
- W2076397335 cites W2060426171 @default.
- W2076397335 cites W2068213265 @default.
- W2076397335 cites W2078022499 @default.
- W2076397335 cites W2091987552 @default.
- W2076397335 cites W2092473547 @default.
- W2076397335 cites W2113155764 @default.
- W2076397335 cites W2116755136 @default.
- W2076397335 cites W2127410495 @default.
- W2076397335 cites W2129316167 @default.
- W2076397335 doi "https://doi.org/10.1016/j.jfoodeng.2015.03.019" @default.
- W2076397335 hasPublicationYear "2015" @default.
- W2076397335 type Work @default.
- W2076397335 sameAs 2076397335 @default.
- W2076397335 citedByCount "21" @default.
- W2076397335 countsByYear W20763973352015 @default.
- W2076397335 countsByYear W20763973352016 @default.
- W2076397335 countsByYear W20763973352017 @default.
- W2076397335 countsByYear W20763973352018 @default.
- W2076397335 countsByYear W20763973352019 @default.
- W2076397335 countsByYear W20763973352020 @default.
- W2076397335 countsByYear W20763973352021 @default.
- W2076397335 countsByYear W20763973352022 @default.
- W2076397335 crossrefType "journal-article" @default.
- W2076397335 hasAuthorship W2076397335A5035667606 @default.
- W2076397335 hasAuthorship W2076397335A5052748793 @default.
- W2076397335 hasAuthorship W2076397335A5064861649 @default.
- W2076397335 hasAuthorship W2076397335A5079122091 @default.
- W2076397335 hasConcept C138885662 @default.
- W2076397335 hasConcept C159985019 @default.
- W2076397335 hasConcept C185592680 @default.
- W2076397335 hasConcept C192562407 @default.
- W2076397335 hasConcept C200990466 @default.
- W2076397335 hasConcept C2776336767 @default.
- W2076397335 hasConcept C3019118998 @default.
- W2076397335 hasConcept C31903555 @default.
- W2076397335 hasConcept C40231798 @default.
- W2076397335 hasConcept C41895202 @default.
- W2076397335 hasConceptScore W2076397335C138885662 @default.
- W2076397335 hasConceptScore W2076397335C159985019 @default.
- W2076397335 hasConceptScore W2076397335C185592680 @default.
- W2076397335 hasConceptScore W2076397335C192562407 @default.
- W2076397335 hasConceptScore W2076397335C200990466 @default.
- W2076397335 hasConceptScore W2076397335C2776336767 @default.
- W2076397335 hasConceptScore W2076397335C3019118998 @default.
- W2076397335 hasConceptScore W2076397335C31903555 @default.
- W2076397335 hasConceptScore W2076397335C40231798 @default.
- W2076397335 hasConceptScore W2076397335C41895202 @default.
- W2076397335 hasLocation W20763973351 @default.
- W2076397335 hasOpenAccess W2076397335 @default.
- W2076397335 hasPrimaryLocation W20763973351 @default.
- W2076397335 hasRelatedWork W2025317595 @default.
- W2076397335 hasRelatedWork W2033461387 @default.
- W2076397335 hasRelatedWork W2039512419 @default.
- W2076397335 hasRelatedWork W2121455672 @default.
- W2076397335 hasRelatedWork W2291647755 @default.
- W2076397335 hasRelatedWork W2359147864 @default.
- W2076397335 hasRelatedWork W2511581562 @default.
- W2076397335 hasRelatedWork W3001494820 @default.
- W2076397335 hasRelatedWork W3009215179 @default.
- W2076397335 hasRelatedWork W857274106 @default.