Functionality of Cordia and Ziziphus Gums with Respect to the Dough Properties and Baking Performance of Stored Pan Bread and Sponge Cakes

The functionality of hydrocolloids of different origins, gum Cordia (GC), and gum ziziphus (GZ) on pan bread and sponge cake quality and their potential use in retarding the staling process have been studied. The effects of the gums were determined by assessing the pasting qualities of wheat flour s...

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Egile Nagusiak:	Mohamed Saleh Alamri, Abdellatif A. Mohamed, Shahzad Hussain, Mohamed A. Ibraheem, Akram A. Abdo Qasem, Ghalia Shamlan, Mohammed Jamal Hakeem, Ibrahim A. Ababtain
Formatua:	Artigo
Hizkuntza:	Inglês
Argitaratua:	MDPI AG 2022-02-01
Saila:	Foods
Gaiak:	natural gums baking dough pasting cake bread
Sarrera elektronikoa:	https://www.mdpi.com/2304-8158/11/3/460
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