Utilization of Microvisco-amylograph to Study Flour, Dough and Bread Qualities of Hydrocolloid/Flour Blends
Changes in functionality of wheat flour blended with hydrocolloids (alginate, locust bean gum, guar gum and xanthan) were investigated. Microvisco-amylograph (MVAG) and flour quality analyses were conducted and showed significant (P<0.05) differences among samples. Correlation of MVAG value...
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| Format: | Article |
| Language: | English English English |
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Taylor and Francis
2016
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| Online Access: | http://irep.iium.edu.my/50156/ http://irep.iium.edu.my/50156/1/Utilization_of_Microvisco_Amylograph_to_Study_Flour_Dough_and_Bread_Qualities_of_Hydrocolloid_Flour_Blends.pdf http://irep.iium.edu.my/50156/4/50156_Utilization_of_Microvisco-amylograph_WOS.pdf http://irep.iium.edu.my/50156/5/50156_Utilization_of_Microvisco-amylograph_SCOPUS.pdf |
| _version_ | 1848783586408267776 |
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| author | Hammed, Ademola Monsur Ozsisli, Bahri Simsek, Senay |
| author_facet | Hammed, Ademola Monsur Ozsisli, Bahri Simsek, Senay |
| author_sort | Hammed, Ademola Monsur |
| building | IIUM Repository |
| collection | Online Access |
| description | Changes in functionality of wheat flour blended with hydrocolloids (alginate, locust bean gum,
guar gum and xanthan) were investigated. Microvisco-amylograph (MVAG) and flour quality
analyses were conducted and showed significant (P<0.05) differences among samples.
Correlation of MVAG values with other parameters showed that MVAG parameters (final
viscosity, setback, breakdown, etc.) showed significant (P<0.05) correlation with other
parameters. MVAG breakdown was significantly (P<0.05) and positively correlated with dough
strength and loaf volume. MVAG end of cooling, final viscosity, setback and breakdown were
identified as valuable for determination of flour, dough and bread qualities as impacted by
addition of hydrocolloids. |
| first_indexed | 2025-11-14T16:23:42Z |
| format | Article |
| id | iium-50156 |
| institution | International Islamic University Malaysia |
| institution_category | Local University |
| language | English English English |
| last_indexed | 2025-11-14T16:23:42Z |
| publishDate | 2016 |
| publisher | Taylor and Francis |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | iium-501562017-01-03T03:04:16Z http://irep.iium.edu.my/50156/ Utilization of Microvisco-amylograph to Study Flour, Dough and Bread Qualities of Hydrocolloid/Flour Blends Hammed, Ademola Monsur Ozsisli, Bahri Simsek, Senay TP368 Food processing and manufacture Changes in functionality of wheat flour blended with hydrocolloids (alginate, locust bean gum, guar gum and xanthan) were investigated. Microvisco-amylograph (MVAG) and flour quality analyses were conducted and showed significant (P<0.05) differences among samples. Correlation of MVAG values with other parameters showed that MVAG parameters (final viscosity, setback, breakdown, etc.) showed significant (P<0.05) correlation with other parameters. MVAG breakdown was significantly (P<0.05) and positively correlated with dough strength and loaf volume. MVAG end of cooling, final viscosity, setback and breakdown were identified as valuable for determination of flour, dough and bread qualities as impacted by addition of hydrocolloids. Taylor and Francis 2016-03 Article PeerReviewed application/pdf en http://irep.iium.edu.my/50156/1/Utilization_of_Microvisco_Amylograph_to_Study_Flour_Dough_and_Bread_Qualities_of_Hydrocolloid_Flour_Blends.pdf application/pdf en http://irep.iium.edu.my/50156/4/50156_Utilization_of_Microvisco-amylograph_WOS.pdf application/pdf en http://irep.iium.edu.my/50156/5/50156_Utilization_of_Microvisco-amylograph_SCOPUS.pdf Hammed, Ademola Monsur and Ozsisli, Bahri and Simsek, Senay (2016) Utilization of Microvisco-amylograph to Study Flour, Dough and Bread Qualities of Hydrocolloid/Flour Blends. International Journal of Food Properties, 19 (3). pp. 591-604. ISSN 1094-2912 http://www.tandfonline.com/doi/abs/10.1080/10942912.2015.1038721 |
| spellingShingle | TP368 Food processing and manufacture Hammed, Ademola Monsur Ozsisli, Bahri Simsek, Senay Utilization of Microvisco-amylograph to Study Flour, Dough and Bread Qualities of Hydrocolloid/Flour Blends |
| title | Utilization of Microvisco-amylograph to Study Flour, Dough and Bread Qualities of Hydrocolloid/Flour Blends |
| title_full | Utilization of Microvisco-amylograph to Study Flour, Dough and Bread Qualities of Hydrocolloid/Flour Blends |
| title_fullStr | Utilization of Microvisco-amylograph to Study Flour, Dough and Bread Qualities of Hydrocolloid/Flour Blends |
| title_full_unstemmed | Utilization of Microvisco-amylograph to Study Flour, Dough and Bread Qualities of Hydrocolloid/Flour Blends |
| title_short | Utilization of Microvisco-amylograph to Study Flour, Dough and Bread Qualities of Hydrocolloid/Flour Blends |
| title_sort | utilization of microvisco-amylograph to study flour, dough and bread qualities of hydrocolloid/flour blends |
| topic | TP368 Food processing and manufacture |
| url | http://irep.iium.edu.my/50156/ http://irep.iium.edu.my/50156/ http://irep.iium.edu.my/50156/1/Utilization_of_Microvisco_Amylograph_to_Study_Flour_Dough_and_Bread_Qualities_of_Hydrocolloid_Flour_Blends.pdf http://irep.iium.edu.my/50156/4/50156_Utilization_of_Microvisco-amylograph_WOS.pdf http://irep.iium.edu.my/50156/5/50156_Utilization_of_Microvisco-amylograph_SCOPUS.pdf |