Gelatinization properties of sago and wheat flour mixtures

• Main Authors: Sarker, Md. Zaidul Islam, A., Abd Karim, D. M. A., Manan, Nik Ab Rahman, Nik Norulaini, A. K. M., Omar
• Format: Article
• Language: English
• Published: Universiti Putra Malaysia Press 2003
• Subjects: QD Chemistry
• Online Access: http://irep.iium.edu.my/25021/1/Asean_Food_Journal_IFRJ.pdf; http://irep.iium.edu.my/25021/

Gelatinization or pasting properties of sago-wheat flour mixtures (10-50% sago) were studied for mixtures of sago-high protein wheat flour (HPW), sago-medium protein wheat tlour (MPW) and sago-low protein wheat flour (LPW). Gelatinization temperature (TG)increased as the sago portion in HPW, MPW...