Effect of fish to starch ratio on viscoelastic properties and microstructure of fish cracker ('keropok') dough

• المؤلفون الرئيسيون: Kyaw, Z. Y., Yu, S. Y., Cheow, C. S., Dzulkifly, M. H., Howell, N. K.
• التنسيق: مقال
• اللغة: English
• منشور في: Wiley 2001
• الوصول للمادة أونلاين: http://psasir.upm.edu.my/id/eprint/112437/3/112437.pdf; http://psasir.upm.edu.my/id/eprint/112437/; https://ifst.onlinelibrary.wiley.com/doi/full/10.1111/j.1365-2621.2001.00481.x

Starch granules found at the centre of fish crackers ('keropok') which contained from 0 to 10% fish did not gelatinize after 2 h steaming. This was because of water movement from the centre to the periphery during steaming. A fish protein network started to develop in dough with a 15% fish...