A farinograph study on dough characteristics of mixtures of wheat flour and potato starches from different cultivars.
The dough characteristics of mixtures of wheat flour and potato starches from three different cultivars (Eniwa, Benimaru and Norin No. 1) were investigated using a Brabender farinograph. The water absorption of control wheat dough was higher than that for all mixture doughs and decreased significant...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Karger
2008
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| Online Access: | http://psasir.upm.edu.my/id/eprint/12687/ |
| _version_ | 1848841902743355392 |
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| author | Sarker, Md. Zaidul Islam Yamauchi, Hiroaki Kim, Sun Ju Matsuura Endo, Chie Takigawa, Shigenobu Hashimoto, Naoto Noda, Takahiro |
| author_facet | Sarker, Md. Zaidul Islam Yamauchi, Hiroaki Kim, Sun Ju Matsuura Endo, Chie Takigawa, Shigenobu Hashimoto, Naoto Noda, Takahiro |
| author_sort | Sarker, Md. Zaidul Islam |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | The dough characteristics of mixtures of wheat flour and potato starches from three different cultivars (Eniwa, Benimaru and Norin No. 1) were investigated using a Brabender farinograph. The water absorption of control wheat dough was higher than that for all mixture doughs and decreased significantly with increases in potato starch. The peak time of wheat flour-potato starch mixtures ranged from 21.0 to 22.5 min, with no large difference with increase of potato starch. Dough stability significantly increased with increase of potato starch. The increase of potato starch in the mixtures decreased the tolerances of mixing, indicating that they were weaker than the control flour. Breakdown time of mixtures tended to be the same as for control wheat flour up to 5 % potato starch, above which it increased significantly. Results are applicable to the substitution of potato starch in certain wheat-based foods such as noodles, breads, biscuits, and crackers. |
| first_indexed | 2025-11-15T07:50:37Z |
| format | Article |
| id | upm-12687 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T07:50:37Z |
| publishDate | 2008 |
| publisher | Karger |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-126872014-09-22T14:16:27Z http://psasir.upm.edu.my/id/eprint/12687/ A farinograph study on dough characteristics of mixtures of wheat flour and potato starches from different cultivars. Sarker, Md. Zaidul Islam Yamauchi, Hiroaki Kim, Sun Ju Matsuura Endo, Chie Takigawa, Shigenobu Hashimoto, Naoto Noda, Takahiro The dough characteristics of mixtures of wheat flour and potato starches from three different cultivars (Eniwa, Benimaru and Norin No. 1) were investigated using a Brabender farinograph. The water absorption of control wheat dough was higher than that for all mixture doughs and decreased significantly with increases in potato starch. The peak time of wheat flour-potato starch mixtures ranged from 21.0 to 22.5 min, with no large difference with increase of potato starch. Dough stability significantly increased with increase of potato starch. The increase of potato starch in the mixtures decreased the tolerances of mixing, indicating that they were weaker than the control flour. Breakdown time of mixtures tended to be the same as for control wheat flour up to 5 % potato starch, above which it increased significantly. Results are applicable to the substitution of potato starch in certain wheat-based foods such as noodles, breads, biscuits, and crackers. Karger 2008 Article PeerReviewed Sarker, Md. Zaidul Islam and Yamauchi, Hiroaki and Kim, Sun Ju and Matsuura Endo, Chie and Takigawa, Shigenobu and Hashimoto, Naoto and Noda, Takahiro (2008) A farinograph study on dough characteristics of mixtures of wheat flour and potato starches from different cultivars. Food Science and Technology Research, 14 (2). pp. 211-216. ISSN 1344-6606 English |
| spellingShingle | Sarker, Md. Zaidul Islam Yamauchi, Hiroaki Kim, Sun Ju Matsuura Endo, Chie Takigawa, Shigenobu Hashimoto, Naoto Noda, Takahiro A farinograph study on dough characteristics of mixtures of wheat flour and potato starches from different cultivars. |
| title | A farinograph study on dough characteristics of mixtures of wheat flour and potato starches from different cultivars. |
| title_full | A farinograph study on dough characteristics of mixtures of wheat flour and potato starches from different cultivars. |
| title_fullStr | A farinograph study on dough characteristics of mixtures of wheat flour and potato starches from different cultivars. |
| title_full_unstemmed | A farinograph study on dough characteristics of mixtures of wheat flour and potato starches from different cultivars. |
| title_short | A farinograph study on dough characteristics of mixtures of wheat flour and potato starches from different cultivars. |
| title_sort | farinograph study on dough characteristics of mixtures of wheat flour and potato starches from different cultivars. |
| url | http://psasir.upm.edu.my/id/eprint/12687/ |