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Dynamic rheological properties of dough as affected by amylases from various sources

✍ Scribed by Do??an, İsmail S.

Publisher
John Wiley and Sons
Year
2002
Tongue
English
Weight
348 KB
Volume
46
Category
Article
ISSN
0027-769X

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## Abstract An experiment was set up to investigate the influence of ingredients such as moisture, gum and starch on the rheological properties of instant fried noodle dough. The noodle dough was formulated using a mixture of wheat flour (100%), 0–0.3% guar gum, 0–7.5% starch and 30–42% moisture. T