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Exploring the Role of Acacia (<i>Acacia seyal</i>) and Cactus (<i>Opuntia ficus-indica</i>) Gums on the Dough Performance and Quality Attributes of Breads and Cakes

Two hydrocolloids, acacia gum and cactus gum, were tested in the current study to see if they could improve the quality of the dough or have an effect on the shelf life of pan bread and sponge cake. Both gums considerably (<i>p</i> < 0.05) enhanced the dough development time, softness, and mixing to...

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Uloženo v:
Hlavní autoři: Shahzad Hussain, Mohamed Saleh Alamri, Abdellatif A. Mohamed, Mohamed A. Ibraheem, Akram A. Abdo Qasem, Ghalia Shamlan, Ibrahim A. Ababtain
Médium: Artigo
Jazyk:Inglês
Vydáno: MDPI AG 2022-04-01
Edice:Foods
Témata:
cactus gum
acacia gum
flour
bread
cake
sensory
On-line přístup:https://www.mdpi.com/2304-8158/11/9/1208
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