Tests conducted in the rheometer were creep-recovery (loading of 50 Pa for 60 s, 30☌) and temperature sweep (30-180☌) measurements. The KI was extracted from Mastocarpus stellatus, and mixed with CCF dough at different concentrations (0.5, 1.0, 2.0%, flour basis, f.b.) in the presence of sodium chloride (2.5%, f.b.). Rheology of commercial chestnut flour (CCF) doughs supplemented with kappa/iota-hybrid carrageenan (KI) was determined at different mixing peaks (C1, target consistency and C5, end consistency) using a controlled stress rheometer. This work is licensed under a Creative Commons Attribution 4.0 International License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Thermorheological Characteristics of Chestnut Flour Doughs at High Consistency: Effect of kappa/iota-Hybrid Carrageenan. *Corresponding author: Ramon Moreira, Associate Professor, Department of Chemical Engineering, Universidade de Santiago de Compostela, Santiago de Compostela, Spain, E-mail: JAccepted: SeptemPublished: December 7, 2016Ĭitation: Torres MD, Romani A, Chenlo F, Moreira R. Maria D Torres, Adrian Romani, Francisco Chenlo, and Ramon Moreira *ĭepartment of Chemical Engineering, Universidade de Santiago de Compostela, Santiago de Compostela, Spain Thermorheological Characteristics of Chestnut Flour Doughs at High Consistency: Effect of kappa/iota-Hybrid Carrageenan
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