UGC Approved Journal no 63975(19)

ISSN: 2349-5162 | ESTD Year : 2014
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Published in:

Volume 4 Issue 11
November-2017
eISSN: 2349-5162

UGC and ISSN approved 7.95 impact factor UGC Approved Journal no 63975

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Published Paper ID:
JETIR1711109


Registration ID:
170965

Page Number

637-642

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Title

Effect of Xyloglucan and Maltodextrin on the Rheological and Thermal Property of Wheat Flour Dough

Abstract

Xyloglucan (XG) and maltodextrin (MD) were added to the wheat flour to study the effect of hydrocolloid on the rheological and thermal property of dough. Rheological properties were measured with farinograph and rheometer while the thermal property was studied through differential scanning calorimeter (DSC). The XG/MD blend with the concentration of 1% w/v each exhibited maximum water absorption, arrival time, departure time, dough development time and stability. The blend having 3% XG and 1% MD showed maximum elasticity and mixing tolerance index. Dough dynamic rheological parameters storage modulus, loss modulus and damping factor were investigated as function of frequency. The addition of both the hydrocolloid increased the storage modulus. DSC results revealed two peaks in the temperature range of 30-150 0C. Gelatinization parameters were found to be lower than the control sample.

Key Words

Xyloglucan, Maltodextrin, Farinograph, Rheology, DSC

Cite This Article

"Effect of Xyloglucan and Maltodextrin on the Rheological and Thermal Property of Wheat Flour Dough", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.4, Issue 11, page no.637-642, November-2017, Available :http://www.jetir.org/papers/JETIR1711109.pdf

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2349-5162 | Impact Factor 7.95 Calculate by Google Scholar

An International Scholarly Open Access Journal, Peer-Reviewed, Refereed Journal Impact Factor 7.95 Calculate by Google Scholar and Semantic Scholar | AI-Powered Research Tool, Multidisciplinary, Monthly, Multilanguage Journal Indexing in All Major Database & Metadata, Citation Generator

Cite This Article

"Effect of Xyloglucan and Maltodextrin on the Rheological and Thermal Property of Wheat Flour Dough", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.4, Issue 11, page no. pp637-642, November-2017, Available at : http://www.jetir.org/papers/JETIR1711109.pdf

Publication Details

Published Paper ID: JETIR1711109
Registration ID: 170965
Published In: Volume 4 | Issue 11 | Year November-2017
DOI (Digital Object Identifier):
Page No: 637-642
Country: Anand, Gujrat, India .
Area: Engineering
ISSN Number: 2349-5162
Publisher: IJ Publication


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