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Marshmallow hardening

Jia, Y. The Mechanisms of Marshmallow Hardening in Model System and Commercial Marshmallow, MS thesis. University of Otago, New Zealand, 2004. [Pg.341]

Because of its elastic texture and tendency to harden, marshmallow was assumed to exist in a rubber state. Molecules in the rubbery state of marshmallow can be mobile and lead to sugar crystallization, loss of moisture from the matrix, cross-linking of proteins in gelatin, and collapse of foam. In order to stabilize the product, it is necessary to identify the factors limiting the shelf life of the marshmallow under a specific storage condition. [Pg.326]

With a basic understanding of the mechanisms of hardening of marshmallow, the following approaches may be used to extend the shelf life ... [Pg.330]

See other pages where Marshmallow hardening is mentioned: [Pg.325]    [Pg.325]    [Pg.326]    [Pg.326]    [Pg.327]    [Pg.329]    [Pg.331]    [Pg.333]    [Pg.335]    [Pg.337]    [Pg.339]    [Pg.341]    [Pg.325]    [Pg.325]    [Pg.326]    [Pg.326]    [Pg.327]    [Pg.329]    [Pg.331]    [Pg.333]    [Pg.335]    [Pg.337]    [Pg.339]    [Pg.341]    [Pg.329]    [Pg.330]    [Pg.331]    [Pg.335]    [Pg.337]    [Pg.339]    [Pg.340]    [Pg.340]    [Pg.197]   
See also in sourсe #XX -- [ Pg.325 , Pg.326 , Pg.327 , Pg.328 , Pg.329 , Pg.330 , Pg.331 , Pg.332 , Pg.333 , Pg.334 , Pg.335 , Pg.336 , Pg.337 , Pg.338 , Pg.339 ]



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