The effect of pectin from apple and arabic gum from acacia tree on quality of wheat flour dough
The influence of hydrocolloids on the qualitative properties of wheat flour dough was monitored by farinograph. The addition of arabic gum from acacia tree to the dough decreased water absorption and the degree of softening but the development time of the dough increased. The improvement in quality...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Mendel University Press
2011-01-01
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| Series: | Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis |
| Subjects: | |
| Online Access: | https://acta.mendelu.cz/59/6/0255/ |