Pasting behaviour, textural properties and freeze-thaw stability of wheat flour-crude malva nut (Scaphium scaphigerum) gum system

• المؤلفون الرئيسيون: Yuthana Phimolsiripol, Ubonrat Siripatrawan, C. Jeya K. Henry
• التنسيق: دورية
• منشور في: 2018
• الموضوعات: Agricultural and Biological Sciences
• الوصول للمادة أونلاين: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=79955485080&origin=inward; http://cmuir.cmu.ac.th/jspui/handle/6653943832/49582

The effect of replacement of crude malva nut gum (CMG) at 0%, 2.5%, 5%, 7.5% and 10% w/w on pasting behaviour, textural properties and freeze-thaw stability of wheat flour was investigated. Replacement of wheat flour by CMG significantly elevated (p < 0.05) the peak viscosity (128-669 RVU), hot p...