Effect of water on the caking properties of different types of wheat flour
In this study, powder flow analyzer was used to determine the caking characteristics of a different type of wheat flours. Besides the flour type as a variable, three levels of water percentage (12.5, 18.5 and 30 (% w.w.b)) were also tested. The presence of water with the powder plays a significant r...
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| Format: | Article |
| Language: | English English |
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Rynnye Lyan Resources
2020
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| Online Access: | https://eprints.ums.edu.my/id/eprint/30939/1/Effect%20of%20water%20on%20the%20caking%20properties%20of%20different%20types%20of%20wheat%20flour%20.pdf https://eprints.ums.edu.my/id/eprint/30939/2/Effect%20of%20water%20on%20the%20caking%20properties%20of%20different%20types%20of%20wheat%20flour%201.pdf |
| _version_ | 1796910962410782720 |
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| author | Hasmadi Mamat |
| author_facet | Hasmadi Mamat |
| author_sort | Hasmadi Mamat |
| collection | UMS |
| description | In this study, powder flow analyzer was used to determine the caking characteristics of a different type of wheat flours. Besides the flour type as a variable, three levels of water percentage (12.5, 18.5 and 30 (% w.w.b)) were also tested. The presence of water with the powder plays a significant role in the way the cereals powders pack and flow. Although tapped bulk densities did not vary much, the water had a significant impact on the powder caking strength. The results showed that these parameters were increased significantly as the water level increased for all flours. It is also revealed that different flours cake differently when different levels of water are added. At the highest water content, the caking increase markedly for the flours. Plasticization by addition of water to the food powder is believed to be the essential factor determining the results obtained. |
| first_indexed | 2024-03-06T03:11:43Z |
| format | Article |
| id | ums.eprints-30939 |
| institution | Universiti Malaysia Sabah |
| language | English English |
| last_indexed | 2024-03-06T03:11:43Z |
| publishDate | 2020 |
| publisher | Rynnye Lyan Resources |
| record_format | dspace |
| spelling | ums.eprints-309392021-11-17T06:54:03Z https://eprints.ums.edu.my/id/eprint/30939/ Effect of water on the caking properties of different types of wheat flour Hasmadi Mamat TX341-641 Nutrition. Foods and food supply TX642-840 Cooking In this study, powder flow analyzer was used to determine the caking characteristics of a different type of wheat flours. Besides the flour type as a variable, three levels of water percentage (12.5, 18.5 and 30 (% w.w.b)) were also tested. The presence of water with the powder plays a significant role in the way the cereals powders pack and flow. Although tapped bulk densities did not vary much, the water had a significant impact on the powder caking strength. The results showed that these parameters were increased significantly as the water level increased for all flours. It is also revealed that different flours cake differently when different levels of water are added. At the highest water content, the caking increase markedly for the flours. Plasticization by addition of water to the food powder is believed to be the essential factor determining the results obtained. Rynnye Lyan Resources 2020 Article PeerReviewed text en https://eprints.ums.edu.my/id/eprint/30939/1/Effect%20of%20water%20on%20the%20caking%20properties%20of%20different%20types%20of%20wheat%20flour%20.pdf text en https://eprints.ums.edu.my/id/eprint/30939/2/Effect%20of%20water%20on%20the%20caking%20properties%20of%20different%20types%20of%20wheat%20flour%201.pdf Hasmadi Mamat (2020) Effect of water on the caking properties of different types of wheat flour. Food Research, 5. pp. 266-270. ISSN 2550-2166 https://www.myfoodresearch.com/uploads/8/4/8/5/84855864/_32__fr-2020-412_hasmadi.pdf https://doi.org/10.26656/fr.2017.5(1).412 https://doi.org/10.26656/fr.2017.5(1).412 |
| spellingShingle | TX341-641 Nutrition. Foods and food supply TX642-840 Cooking Hasmadi Mamat Effect of water on the caking properties of different types of wheat flour |
| title | Effect of water on the caking properties of different types of wheat flour |
| title_full | Effect of water on the caking properties of different types of wheat flour |
| title_fullStr | Effect of water on the caking properties of different types of wheat flour |
| title_full_unstemmed | Effect of water on the caking properties of different types of wheat flour |
| title_short | Effect of water on the caking properties of different types of wheat flour |
| title_sort | effect of water on the caking properties of different types of wheat flour |
| topic | TX341-641 Nutrition. Foods and food supply TX642-840 Cooking |
| url | https://eprints.ums.edu.my/id/eprint/30939/1/Effect%20of%20water%20on%20the%20caking%20properties%20of%20different%20types%20of%20wheat%20flour%20.pdf https://eprints.ums.edu.my/id/eprint/30939/2/Effect%20of%20water%20on%20the%20caking%20properties%20of%20different%20types%20of%20wheat%20flour%201.pdf |
| work_keys_str_mv | AT hasmadimamat effectofwateronthecakingpropertiesofdifferenttypesofwheatflour |