Conference Abstract Book

Frequency sweeps Temperature sweeps Frequency sweep G' and G" increased in the dough with the addition of Yacon fibre. Results : Dough properties Temperature sweeps G’ and G’’ increased with fibre addition, with the highest observed in the Y 10 formulation . Storage modulus (G′) initially decreased and then increased after 80 °C , indicating starch gelatinization and strong structure formation . 5