Utilization of Microvisco-amylograph to Study Flour, Dough and Bread Qualities of Hydrocolloid/Flour Blends

Changes in functionality of wheat flour blended with hydrocolloids (alginate, locust bean gum, guar gum and xanthan) were investigated. Microvisco-amylograph (MVAG) and flour quality analyses were conducted and showed significant (P<0.05) differences among samples. Correlation of MVAG value...

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Main Authors:	Hammed, Ademola Monsur, Ozsisli, Bahri, Simsek, Senay
Format:	Article
Language:	English English English
Published:	Taylor and Francis 2016
Subjects:	TP368 Food processing and manufacture
Online Access:	http://irep.iium.edu.my/50156/ http://irep.iium.edu.my/50156/ http://irep.iium.edu.my/50156/1/Utilization_of_Microvisco_Amylograph_to_Study_Flour_Dough_and_Bread_Qualities_of_Hydrocolloid_Flour_Blends.pdf http://irep.iium.edu.my/50156/4/50156_Utilization_of_Microvisco-amylograph_WOS.pdf http://irep.iium.edu.my/50156/5/50156_Utilization_of_Microvisco-amylograph_SCOPUS.pdf

id	iium-50156
recordtype	eprints
spelling	iium-501562017-01-03T03:04:16Z http://irep.iium.edu.my/50156/ Utilization of Microvisco-amylograph to Study Flour, Dough and Bread Qualities of Hydrocolloid/Flour Blends Hammed, Ademola Monsur Ozsisli, Bahri Simsek, Senay TP368 Food processing and manufacture Changes in functionality of wheat flour blended with hydrocolloids (alginate, locust bean gum, guar gum and xanthan) were investigated. Microvisco-amylograph (MVAG) and flour quality analyses were conducted and showed significant (P<0.05) differences among samples. Correlation of MVAG values with other parameters showed that MVAG parameters (final viscosity, setback, breakdown, etc.) showed significant (P<0.05) correlation with other parameters. MVAG breakdown was significantly (P<0.05) and positively correlated with dough strength and loaf volume. MVAG 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. Taylor and Francis 2016-03 Article PeerReviewed application/pdf en http://irep.iium.edu.my/50156/1/Utilization_of_Microvisco_Amylograph_to_Study_Flour_Dough_and_Bread_Qualities_of_Hydrocolloid_Flour_Blends.pdf application/pdf en http://irep.iium.edu.my/50156/4/50156_Utilization_of_Microvisco-amylograph_WOS.pdf application/pdf en http://irep.iium.edu.my/50156/5/50156_Utilization_of_Microvisco-amylograph_SCOPUS.pdf Hammed, Ademola Monsur and Ozsisli, Bahri and Simsek, Senay (2016) Utilization of Microvisco-amylograph to Study Flour, Dough and Bread Qualities of Hydrocolloid/Flour Blends. International Journal of Food Properties, 19 (3). pp. 591-604. ISSN 1094-2912 http://www.tandfonline.com/doi/abs/10.1080/10942912.2015.1038721
repository_type	Digital Repository
institution_category	Local University
institution	International Islamic University Malaysia
building	IIUM Repository
collection	Online Access
language	English English English
topic	TP368 Food processing and manufacture
spellingShingle	TP368 Food processing and manufacture Hammed, Ademola Monsur Ozsisli, Bahri Simsek, Senay Utilization of Microvisco-amylograph to Study Flour, Dough and Bread Qualities of Hydrocolloid/Flour Blends
description	Changes in functionality of wheat flour blended with hydrocolloids (alginate, locust bean gum, guar gum and xanthan) were investigated. Microvisco-amylograph (MVAG) and flour quality analyses were conducted and showed significant (P<0.05) differences among samples. Correlation of MVAG values with other parameters showed that MVAG parameters (final viscosity, setback, breakdown, etc.) showed significant (P<0.05) correlation with other parameters. MVAG breakdown was significantly (P<0.05) and positively correlated with dough strength and loaf volume. MVAG 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.
format	Article
author	Hammed, Ademola Monsur Ozsisli, Bahri Simsek, Senay
author_facet	Hammed, Ademola Monsur Ozsisli, Bahri Simsek, Senay
author_sort	Hammed, Ademola Monsur
title	Utilization of Microvisco-amylograph to Study Flour, Dough and Bread Qualities of Hydrocolloid/Flour Blends
title_short	Utilization of Microvisco-amylograph to Study Flour, Dough and Bread Qualities of Hydrocolloid/Flour Blends
title_full	Utilization of Microvisco-amylograph to Study Flour, Dough and Bread Qualities of Hydrocolloid/Flour Blends
title_fullStr	Utilization of Microvisco-amylograph to Study Flour, Dough and Bread Qualities of Hydrocolloid/Flour Blends
title_full_unstemmed	Utilization of Microvisco-amylograph to Study Flour, Dough and Bread Qualities of Hydrocolloid/Flour Blends
title_sort	utilization of microvisco-amylograph to study flour, dough and bread qualities of hydrocolloid/flour blends
publisher	Taylor and Francis
publishDate	2016
url	http://irep.iium.edu.my/50156/ http://irep.iium.edu.my/50156/ http://irep.iium.edu.my/50156/1/Utilization_of_Microvisco_Amylograph_to_Study_Flour_Dough_and_Bread_Qualities_of_Hydrocolloid_Flour_Blends.pdf http://irep.iium.edu.my/50156/4/50156_Utilization_of_Microvisco-amylograph_WOS.pdf http://irep.iium.edu.my/50156/5/50156_Utilization_of_Microvisco-amylograph_SCOPUS.pdf
first_indexed	2023-09-18T21:10:52Z
last_indexed	2023-09-18T21:10:52Z
_version_	1777411243348328448

Utilization of Microvisco-amylograph to Study Flour, Dough and Bread Qualities of Hydrocolloid/Flour Blends

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