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

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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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Bibliographic Details
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/24852/1/JSFA_Zahid.pdf

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