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

• المؤلفون الرئيسيون: Phimolsiripol Y., Siripatrawan U., Henry C.J.K.
• التنسيق: مقال
• اللغة: English
• منشور في: 2014
• الوصول للمادة أونلاين: http://www.scopus.com/inward/record.url?eid=2-s2.0-79955485080&partnerID=40&md5=a71ea1b37e28426ae151ffff40aaf408; http://cmuir.cmu.ac.th/handle/6653943832/635

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...