Effect of gum acacia on rheological properties of wheat flour

被引：0

作者：

Sidhu, JPS ^{[1
]}

Bawa, AS ^{[1
]}

机构：

[1] Guru Nanak Dev Univ, Dept Food Sci & Technol, Amritsar 143005, Punjab, India

来源：

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 1998年 / 35卷 / 02期

关键词：

gum acacia; wheat flour; dough; rheological properties; dough strength;

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Effect of incorporation of different concentrations of gum acacia has been investigated on the rheological, tenacity, extensibility, elasticity and dough strength properties of wheat flour. Addition of 0.3% gum acacia to wheat flour improved the water absorption from 64 to 65% and dough stability from 10 to 13 min. Tenacity increased from 98.12 to 117.7 mm, extensibility from 82.80 to 91.75 mm, dough strength from 55.25 to 98.14 cm(2), while elasticity decreased from 0.87 to 0.72 mm.

引用

页码：157 / 159

页数：3

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