Abstract
SummaryRheology of chestnut flour (CF) doughs with arabic gum (AG), carboxymethyl cellulose (CMC), guar gum (GG) and tragacanth gum (TG) at different concentrations (up to 2.0%) were determined at 30 °C using a controlled stress rheometer. The mixing characteristics at 30 °C were achieved using Mixolab® apparatus. Shear (0.01–10 s−1), oscillatory (1–100 rad s−1 at 0.1% strain), creep‐recovery (50 Pa for 60 s) and temperature sweep (30–100 °C) tests were performed. Rheological properties were significantly modified by gum added. Apparent viscosity of CF doughs, storage and loss moduli increased at content of AG (above 0.5%), CMC (at 1.0%), GG (above 1.5%) and TG (at 1.0%). Flow curves and mechanical spectra were fitted using Cross model and power models, respectively. The gelatinisation temperatures increased with gums. The same pasting trend was noticed using Mixolab®. Creep‐recovery data, fitted by Burgers model, showed that elasticity of CF doughs improved with GG.
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