Chapter 54. Texture of Glassy Tapioca-Flour–Based Baked Products as a Function of Moisture Content

  1. Dr. David S. Reid President2,
  2. Dr. Tanaboon Sajjaanantakul3,
  3. Dr. Peter J. Lillford4 and
  4. Dr. Sanguansri Charoenrein5
  1. R. Kulchan1,
  2. P. Suppakul1 and
  3. W. Boonsupthip5

Published Online: 14 MAY 2010

DOI: 10.1002/9780470958193.ch54

Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10

Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10

How to Cite

Kulchan, R., Suppakul, P. and Boonsupthip, W. (2010) Texture of Glassy Tapioca-Flour–Based Baked Products as a Function of Moisture Content, in Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10 (eds D. S. Reid, T. Sajjaanantakul, P. J. Lillford and S. Charoenrein), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470958193.ch54

Editor Information

  1. 2

    Department of Food Science and Technology, University of California, Davis, California, USA

  2. 3

    Kasetsart University, Thailand

  3. 4

    Centre for Formulation Engineering, Chemical Engineering, University of Birmingham, Birmingham, UK

  4. 5

    Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand

Author Information

  1. 1

    Department of Packaging Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand

  2. 5

    Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand

Publication History

  1. Published Online: 14 MAY 2010
  2. Published Print: 11 JUL 2010

ISBN Information

Print ISBN: 9780813812731

Online ISBN: 9780470958193

SEARCH

Keywords:

  • glassy tapioca-flour-based baked products - texture and moisture content (MC);
  • tapioca flour - dry crisp products key ingredients;
  • crisp products - potato chips and puffed curls;
  • high crispness - indicating products' good quality and freshness;
  • crispness - sound generation and product fracture;
  • dry, crisp products crispness control - product composition and structure;
  • water - crispness and glass transition temperature reduction;
  • tapioca-flour-based food system major and minor components

Summary

This chapter contains sections titled:

  • Abstract

  • Introduction

  • Materials and Methods

  • Results and Discussion

  • References