Latest Research on Flour April-21

Posted on April 13, 2021Categories FOODTags   Leave a comment on Latest Research on Flour April-21

[1] Pasting properties of different wheat flour-hydrocolloid systems The effect of several hydrocolloids on the pasting properties and gelling behaviour of wheat flour was investigated. The influence of the selected hydrocolloids (guar gum, pectin, alginate, κ-carrageenan, xanthan and hydroxypropylmethylcellulose (HPMC)) on wheat flour was tested by using two different techniques: amylograph and differential scanning calorimetry (DSC). In order to have a general overview of their effect, hydrocolloids were chosen from different sources implying a broad diversity of chemical structures. Differences among hydrocolloid-wheat flour suspensions were … Continue reading “Latest Research on Flour April-21”