A A C C   2 0 0 0   A n n u a l   M e e t i n g

The influence of four hydrocolloids xanthan, guar gum, CMC and a new Rhodia product on pasting properties of wheat flour, starch and texture of the yellow layer cakes were studied. The effects of each of these hydrocolloids on viscosity, ease of cooking, hot and cool stability as well as set-back of the wheat fluor/hydrocolloid systems containing 1% of the latter were examined. The viscoelastic properties of starch/hydrocolloid system will also be studied. The results will be discussed in terms of retrogradation of starch, staling and potential applications of these gums.