Evaluation of different hydrocolloids to improve dough rheological properties and bread quality of potato–wheat flour
Sign Up to like & getrecommendations! Published in 2017 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-017-2591-y
Abstract: Abstract The aim of study was to investigate the effect of hydroxylpropylmethylcellulose (HPMC), arabic gum (AG), konjac glucomannan (KG) and apple pectin (AP) at 2% (w/w, potato–wheat flour basis) on the potato–wheat dough (the mass… read more here.
Keywords: wheat flour; wheat dough; wheat; evaluation different ... See more keywords
Impact of celluloses and pectins restrictions on gluten development and water distribution in potato-wheat flour dough.
Sign Up to like & getrecommendations! Published in 2022 at "International journal of biological macromolecules"
DOI: 10.1016/j.ijbiomac.2022.02.150
Abstract: The addition of potato to wheat flour extends the nutritional values of bread. However, the adverse effects mediated by high dietary fiber in potato flour could affect the formation of gluten matrix. The water dynamics… read more here.
Keywords: potato wheat; potato; wheat flour; water ... See more keywords
Effects of hydrocolloids and proteins on dough rheology and in vitro starch digestibility of sweet potato-wheat bread
Sign Up to like & getrecommendations! Published in 2021 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2021.110970
Abstract: Abstract The improvement of different hydrocolloids (hydroxypropylmethyl cellulose (HPMC), carboxymethylcellulose (CMC), xanthan gum (XG) and apple pectin (AP)) and proteins (egg white protein (EWP), soy protein isolate (SPI), total egg protein (TEP) and whey protein… read more here.
Keywords: protein; rheology; potato wheat; sweet potato ... See more keywords
Influence of dietary feeding different levels of mixed potato-wheat straw silage on the diet digestibility and the performance of growing lambs
Sign Up to like & getrecommendations! Published in 2017 at "Small Ruminant Research"
DOI: 10.1016/j.smallrumres.2017.11.002
Abstract: Abstract The effect of dietary substitution of different levels (0, 100, 200 or 300 g/kg dry matter [DM]) of mixed potato-wheat straw silage (PWSS) for alfalfa and concentrate on nutrient digestibility, feed intake, growth performance, microbial… read more here.
Keywords: silage; potato wheat; digestibility; wheat straw ... See more keywords
Development of a predictive model to determine potato flour content in potato-wheat blended powders using near-infrared spectroscopy
Sign Up to like & getrecommendations! Published in 2018 at "International Journal of Food Properties"
DOI: 10.1080/10942912.2018.1502199
Abstract: ABSTRACT Potato is a good source of dietary energy and several micronutrients, and the development of staple foods using potato-wheat blended powder has received much attention recently in China. A rapid and accurate method for… read more here.
Keywords: potato; model; potato flour; spectroscopy ... See more keywords