Effect of partially hydrolyzed guar gum on pasting, thermo-mechanical and rheological properties of wheat dough

International Journal of Biological Macromolecules

Volumn 93, Issue , 2016, Pages 131-135

  Mudgil, Deepak ^a   Barak, Sheweta ^a   Khatkar, B S ^b  

^a Mansinhbhai Institute of Dairy and Food Technology   (India)

^b Department of Food Technology ^*  (India)

Author keywords

Dietary fiber; Dough rheology; Guar gum; Properties; Viscosity

Indexed keywords

AMYLASE; GUAR GUM; PLANT PROTEIN; STARCH; GALACTAN; MANNAN; PLANT GUM; WATER;

ANALYZER; ARTICLE; DOUGH; ENERGY; ENZYME ACTIVITY; FLOW KINETICS; GELATINIZATION; HEIGHT; PHYSICAL CHEMISTRY; PHYSICAL PARAMETERS; PROTEIN HYDROLYSIS; SYNTHESIS; TIME; VISCOSITY; WATER ABSORPTION; WHEAT FLOUR; CHEMISTRY; FLOUR; HYDROLYSIS; WHEAT;

FLOUR; GALACTANS; HYDROLYSIS; MANNANS; PLANT GUMS; RHEOLOGY; STARCH; TRITICUM; VISCOSITY; WATER;

EID: 84984829203     PISSN: 01418130     EISSN: 18790003     Source Type: Journal    
DOI: 10.1016/j.ijbiomac.2016.08.064     Document Type: Article

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