A farinograph study on the viscoelastic properties of sago/wheat flour dough systems

• Main Authors: Sarker, Md. Zaidul Islam, A., Abd Karim, D. M. A., Manan, A., Ariffin, Nik Ab Rahman, Nik Norulaini, Abd Kadir, Mohd Omar
• Format: Article
• Language: English
• Published: Elsevier Inc. 2004
• Subjects: QD Chemistry
• Online Access: http://irep.iium.edu.my/24852/1/JSFA_Zahid.pdf; http://irep.iium.edu.my/24852/; http://dx.doi.org/10.1002/jsfa.1713
• Institution: Universiti Islam Antarabangsa Malaysia

Doughs containing mixtures of sago and wheat flours of differing protein content at different levels of sago substitution (10, 15, 20, 25, 30, 40 and 50%) were prepared as follows: sago + high protein wheat (HPW) flour, sago + medium protein wheat (MPW) flour and sago + low − protein wheat (LPW)...