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Pasting properties of different wheat flour-hydrocolloid systems

✍ Scribed by J.A. Rojas; C.M. Rosell; C. Benedito de Barber

Book ID
114200889
Publisher
Elsevier Science
Year
1999
Tongue
English
Weight
258 KB
Volume
13
Category
Article
ISSN
0268-005X

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## Abstract The rheological properties of batters formulated using different combinations of wheat, corn, and rice flours with two types of hydrocolloids, namely methylcellulose (0.5%, 1% and 1.5%) or xanthan gum (0.2%), were studied. Control samples were formulated with combinations of flours with