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The characteristics of the texture of cassava dough were evaluated using the stress–relaxation test and texture profile analysis. Cassava parenchyma processed under different cooking times, 15 or 18 min, and stored at either -5 or -20C for 24 h was used to produce the dough. Two stress–relaxation models, Maxwell and Peleg, were fitted to the experimental data. Both models were validated for quantifying the relaxation behavior; but the Maxwell model best fitted the experimental data. Dough samples from the parenchyma cooked for 18 min and stored at -20C showed the lowest elastic moduli, viscosities, initial compressive relaxation modulus and hardness values. It was concluded that higher cooking times and lower temperatures during the storage period increased the degree of retrogradation of starch granules, affecting the textural properties of cassava dough.
冲泡饮品开放式粉体测试
亲水胶体产品质地特性
番茄酱流动特性评估
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