The main ingredients for tomato soup are tomato puree and wheat flour.

The cell wall structural importance for the plant's growth and stability in the ripening process is equally as important to the quality of the tomato products it can produce.
The pectin and cellulose are what determine the apparent viscosity of the tomato product.
If they are broken at higher temperatures more enzymes are deactivated than if they are broken at lower temperatures.

High-fructose corn syrup is sometimes added to tomato soup to make it sweeter.
HFCS is composed of both glucose and fructose in their free monosaccharide from that doesn't crystallize readily.
HFCS is also important in binding water, the monosaccharaides of fructose and glucose have the ability to bind to water in the product.
The binding of water helps to reduce microbial growth by removing available water from the product it can also prevent the separation of water in products like sauces and soups.

Wheat flour is composed of six main groups, carbohydrates, proteins, enzymes, lipids, minerals and vitamins.
Flour is added to tomato soup to increase its viscosity.
The starch in the flour acts as a gelling agent and increases the viscosity of the product.
When starch granules found in the flour are heated in solution they become less ordered and begin to gel.
During this process of gelatinization the crystal like structures of the starch granules disappear and the swelling starts creating a viscoelastic product.
The main ingredients for tomato soup are tomato puree and wheat flour.
The cell wall structural importance for the plant's growth and stability in the ripening process is equally as important to the quality of the tomato products it can produce. The pectin and cellulose are what determine the apparent viscosity of the tomato product. If they are broken at higher temperatures more enzymes are deactivated than if they are broken at lower temperatures.
High-fructose corn syrup is sometimes added to tomato soup to make it sweeter. HFCS is composed of both glucose and fructose in their free monosaccharide from that doesn't crystallize readily. HFCS is also important in binding water, the monosaccharaides of fructose and glucose have the ability to bind to water in the product. The binding of water helps to reduce microbial growth by removing available water from the product it can also prevent the separation of water in products like sauces and soups.
Wheat flour is composed of six main groups, carbohydrates, proteins, enzymes, lipids, minerals and vitamins. Flour is added to tomato soup to increase its viscosity. The starch in the flour acts as a gelling agent and increases the viscosity of the product. When starch granules found in the flour are heated in solution they become less ordered and begin to gel. During this process of gelatinization the crystal like structures of the starch granules disappear and the swelling starts creating a viscoelastic product.
Tomato soup