Exploring the Role of Acacia (Acacia seyal) and Cactus (Opuntia ficus-indica) Gums on the Dough Performance and Quality Attributes of Breads and Cakes
Two hydrocolloids, acacia gum and cactus gum, were tested in the current study to see if
they could improve the quality of the dough or have an effect on the shelf life of pan bread …
they could improve the quality of the dough or have an effect on the shelf life of pan bread …
Effect of different gums and water content on the physical, textural and sensory properties of gluten-free pan bread
AS SAbdel-Gawad, A El-Rahman… - Assiut Journal of …, 2023 - ajas.journals.ekb.eg
This investigation was carried out to study the effect of three types of gums namely: Arabic
gum (AG), guar gum (GG) and xanthan gum (XG) as well as different water amounts on the …
gum (AG), guar gum (GG) and xanthan gum (XG) as well as different water amounts on the …
[PDF][PDF] Improving rheological and sensory properties of flour and laboratory cake using different concentrations of guar gum
RA Abu-Almaaly - Chemical Methodologies, 2022 - researchgate.net
Cereals, including wheat in particular, occupy an important place in the human diet. Wheat
flour is one of the most important grain products for global consumption, and because of its …
flour is one of the most important grain products for global consumption, and because of its …
Effect of substitution with mango peels and seed kernels as by-products on the quality of Pan bread and cake
FY Ibrahim, EA Aboulnaga, MRG Youssif… - Journal of Food and …, 2018 - jfds.journals.ekb.eg
Mango peels and seeds are the major by-products of mango juice industry. They are rich in
natural bioactive compounds such as dietary fibers, vitamins, minerals, and antioxidants …
natural bioactive compounds such as dietary fibers, vitamins, minerals, and antioxidants …