Evaluation of different hydrocolloids to improve dough rheological properties and bread quality of potato–wheat flour

The aim of study was to investigate the effect of hydroxylpropylmethylcellulose (HPMC), arabic gum (AG), konjac glucomannan (KG) and apple pectin (AP) at 2% (w/w, potato–wheat flour basis) on the potato–wheat dough (the mass ratio was 1:1) rheological, fermentation and bread making properties. The t...

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Détails bibliographiques
Publié dans:J Food Sci Technol
Auteurs principaux: Liu, Xingli, Mu, Taihua, Yamul, Karim Diego, Sun, Hongnan, Zhang, Miao, Chen, Jingwang, Fauconnier, Marie Laure, Andrea, Perez Vanina
Format: Artigo
Langue:Inglês
Publié: Springer India 2017
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Original Article
Accès en ligne:https://ncbi.nlm.nih.gov/pmc/articles/PMC5430192/
https://ncbi.nlm.nih.gov/pubmed/28559619
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-017-2591-y
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