Creep recovery

Among the creep recovery curve of three hydrocolloids which one can be used to improve the loaf volume of gluten free bread?

1. Food R&D Emeritus reply

   AFAIK Creep recovery was not considered a parameter in selecting a hydrocolloids in gluten free baked products. Since the early 1980s when xanthan gum could mimic gluten in streng…

2. Nami reply

   Thanks a lot However, my question is still there. I want to choose hydrocolloid based on their creep recovery.

3. Food R&D Emeritus reply

   THEN you should read a book specifically about hydrocolloids (focused on rheological aspects)..

4. Nami reply

   Thanks a lot

5. Food & Material Scientist reply

   Its an irony that these days, every ingredient company is trying to do trials to somehow find a reason & incorporate their specific ingredient (be it hydrocolloid, acids, stabilis…