The physicochemical, pasting, thermal, viscoelastic, and syneresis properties of nine formulations prepared with wheat starch, potato starch, and hydrocolloids (pectin, HPMC, arabic gum, and konjac glucomannan (KG)) were ...

The present review analyzes the effect of the most common hydrocolloids on diverse aspects of wheat breadmaking. This encompasses exudate gums, gums from seaweeds, modified celluloses, pectins, galactomannans from leguminous ...

The effect of high hydrostatic pressure (HHP) treatment on maize starch granules was analyzed taking into account different operating conditions (time, temperature, high pressures and starch to water ratio) and the effect ...

The hydrocolloid present in seeds of the leguminous argentine tree Prosopis flexuosa (“algarrobo dulce”: sweet mesquite) was extracted in different conditions to determine its composition and physico-chemical properties. ...

In this chapter, the effects of hydrocolloids addition on bread quality and technological issues of bread production and storage are analyzed. It covers the most widely used hydrocolloids from diverse origins, including ...

Physicochemical analyses were performed to study the effect of hydrocolloids on wheat/potato (50/50) flour doughs. Pectin, hydroxypropilmethylcellulose, Arabic gum and konjac glucomannan were tested at 1.5 g/100 g (flour ...

In a gluten free pasta formulation (suitable for celiac people), the influence of each constituent has a major importance on the final product quality, especially water and hydrocolloids contents used to replace the gluten ...

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 ...