Thesiss

The major objective of this research was to determine the effect of incorporating gums on ice crystallization and re-crystallization in frozen dough. The ΔH value of freezable water endothermic transition obtained using Differential Scanning Calorimetry (DSC) increased with stor…

Gums are water soluble polymers that serve as invaluable ingredients in a myriad of food applications. Gums have been extensively used in the beverage industry. Although, beverage systems are unique and do not follow the same rheological behavior as semi-solid systems. Thus, thr…