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Effect of incorporation of pumpkin (Cucurbita moshchata) powder and guar gum on the rheological properties of wheat flour

✍ Scribed by Kundu, Himani; Grewal, Raj Bala; Goyal, Ankit; Upadhyay, Neelam; Prakash, Saurabh

Book ID
120715434
Publisher
Springer-Verlag
Year
2012
Tongue
English
Weight
864 KB
Volume
51
Category
Article
ISSN
0022-1155

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## Abstract The addition of malonaldehyde (MA) results in significant changes in the visco‐elastic behaviour of wheat flour dough. Incorporation of MA in wheat flour also enhances its rate of maturation during subsequent storage. After storage, MA treated wheat flour had lesser extensibility and hi