Effect of water on the caking properties of different types of wheat flour
In this study, powder flow analyser 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...
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| Format: | Article |
| Language: | English English |
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Food Research
2021
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| Online Access: | https://eprints.ums.edu.my/id/eprint/36456/1/ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/36456/2/FULL%20TEXT.pdf |
| _version_ | 1796911844990910464 |
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| author | Hasmadi, M. |
| author_facet | Hasmadi, M. |
| author_sort | Hasmadi, M. |
| collection | UMS |
| description | In this study, powder flow analyser 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. Plasticisation by addition of water to the food
powder is believed to be the essential factor determining the results obtained. |
| first_indexed | 2024-03-06T03:24:48Z |
| format | Article |
| id | ums.eprints-36456 |
| institution | Universiti Malaysia Sabah |
| language | English English |
| last_indexed | 2024-03-06T03:24:48Z |
| publishDate | 2021 |
| publisher | Food Research |
| record_format | dspace |
| spelling | ums.eprints-364562023-08-17T04:31:39Z https://eprints.ums.edu.my/id/eprint/36456/ Effect of water on the caking properties of different types of wheat flour Hasmadi, M. S21-400.5 Documents and other collections TS2120-2159 Cereals and grain. Milling industry TX341-641 Nutrition. Foods and food supply In this study, powder flow analyser 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. Plasticisation by addition of water to the food powder is believed to be the essential factor determining the results obtained. Food Research 2021-02 Article NonPeerReviewed text en https://eprints.ums.edu.my/id/eprint/36456/1/ABSTRACT.pdf text en https://eprints.ums.edu.my/id/eprint/36456/2/FULL%20TEXT.pdf Hasmadi, M. (2021) Effect of water on the caking properties of different types of wheat flour. Food Research, 5. 266 - 270. https://doi.org/10.26656/fr.2017.5(1).412 |
| spellingShingle | S21-400.5 Documents and other collections TS2120-2159 Cereals and grain. Milling industry TX341-641 Nutrition. Foods and food supply Hasmadi, M. 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 | S21-400.5 Documents and other collections TS2120-2159 Cereals and grain. Milling industry TX341-641 Nutrition. Foods and food supply |
| url | https://eprints.ums.edu.my/id/eprint/36456/1/ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/36456/2/FULL%20TEXT.pdf |
| work_keys_str_mv | AT hasmadim effectofwateronthecakingpropertiesofdifferenttypesofwheatflour |