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- W807795203 abstract "This study was carried out to investigate the possibilities of adopting xanthangum, guargum and as cryprotectant by examining the rheological and structural properties of dough. Results of farinography showed that water absorption, development time and mechanical tolerance index in dough with the gums increased more than those of the control. It was also found that resistance in dough with the gums increased greatly, but extensibilities were similar to that of the control, resulting in increasing R/E values in the dough with the gums through extensograph. According to amylogram, gelatinization temperature of dough was and those of the dough with the gums were . Even though maximum viscosity of the dough was 550 B.U in the control, those were 690 B.U, 780 B.U and 760 B.U in the dough with xanthangum, guargum, and , respectively. The control deeply increased the pH during frozen storage but the addition of and xanthangum increased the pH slightly. The dough with the gums had more stable spaces than control in the microstructure through SEM." @default.
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- W807795203 date "2000-01-01" @default.
- W807795203 modified "2023-09-23" @default.
- W807795203 title "Effect of Gums on the Characteristics of the Dough in Making Frozen Dough" @default.
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