Utilization of Microvisco-amylograph to Study Flour, Dough and Bread Qualities of Hydrocolloid/Flour Blends

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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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Bibliographic Details
Main Authors:	Hammed, Ademola Monsur, Ozsisli, Bahri, Simsek, Senay
Format:	Article
Language:	English English English
Published:	Taylor and Francis 2016
Subjects:	TP368 Food processing and manufacture
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

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