Tag: Food

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 […]