A farinograph study on the viscoelastic properties of sago/wheat flour dough systems
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)...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier Inc.
2004
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| Subjects: | |
| 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 |
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| Summary: | 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)
flour. The viscoelasticity of doughs from control sago and wheat flours and sago/wheat flour mixtures
was determined using a Braberder farinograph. It was found that arrival time increased with increasing
protein content in themixture. Peak time for control wheat flours and sago/wheat flour mixtures increased
with increasing protein content. Dough stability, 20 min drop and water absorption were found to decrease
as the sago proportion in the mixture decreased. The 50% sago/LPW mixture was unable to form a dough.
Breakdown times for control HPW flour and HPW flour mixtures were the highest, followed by MPW
flour and then LPW flour. However, breakdown time for controlMPW flour was higher than that for HPW
flour mixtures. The same trend was observed at all ratios of mixture over the whole experiment. |
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