Effect of Hydrocolloids on Physicochemical Properties of Bread Flour Dough with Rice Flour

Autor:	Yang-Hoon Kim, Jeong Hoon Lee, Si-Kyung Lee, Koo Chun Chung
Rok vydání:	2015
Předmět:	Farinograph Nutrition and Dietetics Absorption of water Guar gum Glucomannan chemistry.chemical_compound Viscosity chemistry medicine Fermentation Food science Softening Xanthan gum Food Science medicine.drug
Zdroj:	Journal of the Korean Society of Food Science and Nutrition. 44:1819-1825
ISSN:	1226-3311
DOI:	10.3746/jkfn.2015.44.12.1819
Popis:	This study was carried out to investigate the effect of hydrocolloids [hydroxypropylmethyl cellulose (HPMC), xanthan gum (XG), guar gum (GG), and glucomannan (GM)] on the physicochemical properties of bread flour dough containing rice flour. In amylograph analysis, the significantly lowest gelatinization temperature was ob-tained in dough with XG ( P
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::bfafff956467fb16a3da7933a21df1ca https://doi.org/10.3746/jkfn.2015.44.12.1819 Zobrazit plný text záznamu