Crude malva nut gum affects pasting and textural properties of wheat flour in the presence or absence of sodium chloride

• 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-s2.0-84877084848&partnerID=40&md5=6c726ccc0c6e7f8463078aad9e9795da; http://cmuir.cmu.ac.th/handle/6653943832/671

This research aims to investigate the effect of crude malva nut gum (CMG) addition on pasting and textural properties of wheat flour in the presence or absence of sodium chloride (NaCl). The mixtures were prepared by adding 0, 2.5, 5, 7.5 and 10% of CMG into wheat flour. Pasting results revealed tha...