Influence of honey types and heating treatment on the rheological properties of glutinous rice flour gels

摘要

Transient flow property analysis with viscosity profiles of development from flour dispersions to gelatinised flour gels, which cooked from 30 °C, held at 75 °C for 10 min, and cooled down to 55 °C, viscosity profiles of flour gels with/without the addition of sugar solution, raw honey and heated honey, maintained at 55 °C for 30 min, comparison of the rate of viscosity decrease of flour gels due to addition of raw and heated bee honey, as indicated by the steepness of the slopes from 480 to 1800 s