Utilization of Microvisco-Amylograph to Study Flour, Dough, and Bread Qualities of Hydrocolloid/Flour Blends. Issue 3 (3rd March 2016)

• Record Type: Journal Article
• Authors: Hammed, Ademola Monsur; Ozsisli, Bahri; Simsek, Senay
• Is Part Of: International journal of food properties. Volume 19:Issue 3(2016)
• Page Start: 591
• Page End: 604
• Publication Date: 2016-03-03
• Subjects: Bread -- Carbohydrate -- Farinograph -- Guar -- Wheat; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664.0705
• DOI: 10.1080/10942912.2015.1038721
• Languages: English
• ISSNs: 1094-2912

Abstract

Abstract : Changes in functionality of wheat flour blended with hydrocolloids (alginate, locust bean gum, guar gum, and xanthan) were investigated. Microvisco-amylograph and flour quality analyses were conducted and showed significant ( p < 0.05) differences among samples. Correlation of microvisco-amylograph values with other parameters showed that microvisco-amylograph parameters (final viscosity, setback, breakdown, etc.) showed significant ( p < 0.05) correlation with other parameters. Microvisco-amylograph breakdown was significantly ( p < 0.05) and positively correlated with dough strength and loaf volume. Microvisco-amylograph 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.