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
PDF (A farinograph study on the viscoelastic properties of sago/wheat flour dough systems)
- Published Version
Restricted to Repository staff only until 2020. Available under License Creative Commons Attribution No Derivatives. Download (194kB) | Request a copy |
Abstract
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.
Item Type: | Article (Journal) |
---|---|
Additional Information: | 6605/24852 |
Uncontrolled Keywords: | sago/wheat mixtures; viscoelasticity; dough; farinograph |
Subjects: | Q Science > QD Chemistry |
Kulliyyahs/Centres/Divisions/Institutes (Can select more than one option. Press CONTROL button): | Kulliyyah of Pharmacy > Department of Pharmaceutical Technology |
Depositing User: | Professor Md. Zaidul Islam Sarker |
Date Deposited: | 21 Jan 2013 08:59 |
Last Modified: | 21 Jan 2013 08:59 |
URI: | http://irep.iium.edu.my/id/eprint/24852 |
Actions (login required)
View Item |