A farinograph study on the viscoelastic properties of sago/wheat flour dough systems

A farinograph study on the viscoelastic properties of sago/wheat flour dough systems

Doughs containing mixtures of sago and wheat flours of differing protein content at different levels of sago substitution (10, 15, 20, 25, 30, 40 and 50%) were prepared as follows: sago + high protein wheat (HPW) flour, sago + medium protein wheat (MPW) flour and sago + low − protein wheat (LPW)...

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Main Authors: Sarker, Md. Zaidul Islam, A., Abd Karim, D. M. A., Manan, A., Ariffin, Nik Ab Rahman, Nik Norulaini, Abd Kadir, Mohd Omar
Format: Article
Language:English
Published: Elsevier Inc. 2004
Subjects:
QD Chemistry
Online Access:http://irep.iium.edu.my/24852/
http://irep.iium.edu.my/24852/
http://irep.iium.edu.my/24852/
http://irep.iium.edu.my/24852/1/JSFA_Zahid.pdf
id iium-24852
recordtype eprints
spelling iium-248522013-01-21T00:59:32Z http://irep.iium.edu.my/24852/ A farinograph study on the viscoelastic properties of sago/wheat flour dough systems Sarker, Md. Zaidul Islam A., Abd Karim D. M. A., Manan A., Ariffin Nik Ab Rahman, Nik Norulaini Abd Kadir, Mohd Omar QD Chemistry Doughs containing mixtures of sago and wheat flours of differing protein content at different levels of sago substitution (10, 15, 20, 25, 30, 40 and 50%) were prepared as follows: sago + high protein wheat (HPW) flour, sago + medium protein wheat (MPW) flour and sago + low − protein wheat (LPW) flour. The viscoelasticity of doughs from control sago and wheat flours and sago/wheat flour mixtures was determined using a Braberder farinograph. It was found that arrival time increased with increasing protein content in themixture. Peak time for control wheat flours and sago/wheat flour mixtures increased with increasing protein content. Dough stability, 20 min drop and water absorption were found to decrease as the sago proportion in the mixture decreased. The 50% sago/LPW mixture was unable to form a dough. Breakdown times for control HPW flour and HPW flour mixtures were the highest, followed by MPW flour and then LPW flour. However, breakdown time for controlMPW flour was higher than that for HPW flour mixtures. The same trend was observed at all ratios of mixture over the whole experiment. Elsevier Inc. 2004 Article PeerReviewed application/pdf en cc_by_nd http://irep.iium.edu.my/24852/1/JSFA_Zahid.pdf Sarker, Md. Zaidul Islam and A., Abd Karim and D. M. A., Manan and A., Ariffin and Nik Ab Rahman, Nik Norulaini and Abd Kadir, Mohd Omar (2004) A farinograph study on the viscoelastic properties of sago/wheat flour dough systems. Journal of the Science of Food and Agriculture, 84 (7). pp. 616-622. ISSN 0022-5142 http://dx.doi.org/10.1002/jsfa.1713 doi:10.1002/jsfa.1713
repository_type Digital Repository
institution_category Local University
institution International Islamic University Malaysia
building IIUM Repository
collection Online Access
language English
topic QD Chemistry
spellingShingle QD Chemistry
Sarker, Md. Zaidul Islam
A., Abd Karim
D. M. A., Manan
A., Ariffin
Nik Ab Rahman, Nik Norulaini
Abd Kadir, Mohd Omar
A farinograph study on the viscoelastic properties of sago/wheat flour dough systems
description Doughs containing mixtures of sago and wheat flours of differing protein content at different levels of sago substitution (10, 15, 20, 25, 30, 40 and 50%) were prepared as follows: sago + high protein wheat (HPW) flour, sago + medium protein wheat (MPW) flour and sago + low − protein wheat (LPW) flour. The viscoelasticity of doughs from control sago and wheat flours and sago/wheat flour mixtures was determined using a Braberder farinograph. It was found that arrival time increased with increasing protein content in themixture. Peak time for control wheat flours and sago/wheat flour mixtures increased with increasing protein content. Dough stability, 20 min drop and water absorption were found to decrease as the sago proportion in the mixture decreased. The 50% sago/LPW mixture was unable to form a dough. Breakdown times for control HPW flour and HPW flour mixtures were the highest, followed by MPW flour and then LPW flour. However, breakdown time for controlMPW flour was higher than that for HPW flour mixtures. The same trend was observed at all ratios of mixture over the whole experiment.
format Article
author Sarker, Md. Zaidul Islam
A., Abd Karim
D. M. A., Manan
A., Ariffin
Nik Ab Rahman, Nik Norulaini
Abd Kadir, Mohd Omar
author_facet Sarker, Md. Zaidul Islam
A., Abd Karim
D. M. A., Manan
A., Ariffin
Nik Ab Rahman, Nik Norulaini
Abd Kadir, Mohd Omar
author_sort Sarker, Md. Zaidul Islam
title A farinograph study on the viscoelastic properties of sago/wheat flour dough systems
title_short A farinograph study on the viscoelastic properties of sago/wheat flour dough systems
title_full A farinograph study on the viscoelastic properties of sago/wheat flour dough systems
title_fullStr A farinograph study on the viscoelastic properties of sago/wheat flour dough systems
title_full_unstemmed A farinograph study on the viscoelastic properties of sago/wheat flour dough systems
title_sort farinograph study on the viscoelastic properties of sago/wheat flour dough systems
publisher Elsevier Inc.
publishDate 2004
url http://irep.iium.edu.my/24852/
http://irep.iium.edu.my/24852/
http://irep.iium.edu.my/24852/
http://irep.iium.edu.my/24852/1/JSFA_Zahid.pdf
first_indexed 2018-09-07T04:48:07Z
last_indexed 2018-09-07T04:48:07Z
_version_ 1610922787509108736

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