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

• 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/50156/1/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; http://irep.iium.edu.my/50156/; http://www.tandfonline.com/doi/abs/10.1080/10942912.2015.1038721

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...