The rheology of caramel

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The rheology of caramel

The rheology of caramel was determined as a function of processing temperature and hydrocolloid additions. As the processing temperature increased the water content decreased and the caramel viscosity increased. X-ray diffraction showed that although crystalline fat was present, for the most part th...

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Bibliographic Details
Main Author:	Barra, Giuseppina
Format:	Thesis (University of Nottingham only)
Language:	English
Published:	2004
Subjects:	rheology caramel food polymer science Maillard reaction
Online Access:	https://eprints.nottingham.ac.uk/11837/

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