Gelatinization properties of sago and wheat flour mixtures
Gelatinization or pasting properties of sago-wheat flour mixtures (10-50% sago) were studied for mixtures of sago-high protein wheat flour (HPW), sago-medium protein wheat tlour (MPW) and sago-low protein wheat flour (LPW). Gelatinization temperature (TG)increased as the sago portion in HPW, MPW...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universiti Putra Malaysia Press
2003
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| Subjects: | |
| Online Access: | http://irep.iium.edu.my/25021/ http://irep.iium.edu.my/25021/1/Asean_Food_Journal_IFRJ.pdf |
| Summary: | Gelatinization or pasting properties of sago-wheat flour mixtures (10-50% sago)
were studied for mixtures of sago-high protein wheat flour (HPW), sago-medium protein
wheat tlour (MPW) and sago-low protein wheat flour (LPW). Gelatinization temperature
(TG)increased as the sago portion in HPW, MPW and LPW increased. The peak temperature
(Tp) and peak viscosity (Vp) increased with increasing sago in the sago-wheat mixtures. The
setback values (5B) in sago-LPW mixtures were higher than in sago-HPW and sago-MPW
mixtures. The setback viscosities (Vs) were not much different for any mixtures or control
flours. The breakdown viscosities (VB) increased with increased sago in the mixtures. The
breakdown value (BD) increased with increased sago in the sago-wheat mixtures. |
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