Rheological changes in oatmeal suspensions during heat treatment
Jansson, K.W. | Lindahl, L.
Two amylases from fungal and bacterial source were added to oatmeal suspensions in concentrations varying from 0.0125 to 0.64%. Changes in viscosity, phase angle and elastic modulus during heating were followed together with sedimentation and flow properties. The complete pasting behavior could be followed without sedimentation problems. The hydrocolloidal properties of beta-glucans appeared to be important. The bacteria/enzyme reduced peak viscosity much more rapidly than the Fungamyl enzyme at low concentrations. The flow properties of a Fungamyl treated oat meal suspension with the peak viscosity reduced > 90% were pseudoplastic.
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