The aim of this work was to investigate the effects of hydrocolloid
addition on rheological properties of rice-buckwheat batter. Xanthan gum (XG)
and propylene glycol alginate (PGA) were added to rice-buckwheat blend (60:40)
at levels of 0.5-1.5%. Batter rheological properties were investigated using
dynamic measurements in the linear viscoelastic range (frequency sweep and
time cure tests). The addition of both hydrocolloids significantly enhanced the
storage modulus (G’) of batter at 30°C. XG exerted greater effect on G’ than PGA.
Time cure results showed an effect of XG on starch gelatinisation.
