Utilization of Microvisco-amylograph to Study Flour, Dough and Bread Qualities of Hydrocolloid/Flour Blends
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...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English English English |
| Published: |
Taylor and Francis
2016
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| Subjects: | |
| 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 |
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| Summary: | 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. |
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