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

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

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Abstract

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.

Item Type: Article (Journal)
Additional Information: 7662/50156
Uncontrolled Keywords: Bread, Carbohydrate, Farinograph, Guar, Wheat,
Subjects: T Technology > TP Chemical technology > TP368 Food processing and manufacture
Kulliyyahs/Centres/Divisions/Institutes: International Institute for Halal Research and Training (INHART)
Depositing User: Dr. Ademola Monsur Hammed
Date Deposited: 24 Aug 2016 08:38
Last Modified: 03 Jan 2017 11:04
URI: http://irep.iium.edu.my/id/eprint/50156

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