null检测 | mixolab-profiles-of-gluten-free-products-ingredients-KPM分析集团

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Abstract: Properties of gluten free components, especially hidrocoloids, are thoroughly investigated and there are published a lot of results. Experiments were usually based on characterisation system of hidrocoloids and water, as well as hidrocoloids and wheat flour. Also, there are data from a number of investigations about the influence of hidrocoloids to gluten free components in terms of viscous properties and impact on the quality of the final product. In this paper will be illustrated behavior usually used gluten free components measured by Mixolab device, which characterizes the treatment of components in terms of their behavior during mixing and heating. Key words: mixolab, gluten free food, rheology

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