There is an increasing interest in development of functional bakery products having therapeutic value other than nutrition. In present study, partially hydrolyzed guar gum (1–5%) was added to wheat flour to study its effect on dough rheology and bread quality. The effects of PHGG level along with varying water level in the bread dough were studied on bread crumb firmness, specific loaf volume and overall sensory acceptability of bread. The results of the study revealed that partially hydrolyzed guar gum increased the total dietary fiber content of bread to 3.78%. Hence, partially hydrolyzed guar gum can be utilized for dietary fiber fortification of bread with improved textural property and with equivalent sensory acceptability as compared to control bread.
Journal of Cereal Science – Elsevier
Published: Jul 1, 2016
It’s your single place to instantly
discover and read the research
that matters to you.
Enjoy affordable access to
over 12 million articles from more than
10,000 peer-reviewed journals.
All for just $49/month
Read as many articles as you need. Full articles with original layout, charts and figures. Read online, from anywhere.
Keep up with your field with Personalized Recommendations and Follow Journals to get automatic updates.
It’s easy to organize your research with our built-in tools.
Read from thousands of the leading scholarly journals from SpringerNature, Elsevier, Wiley-Blackwell, Oxford University Press and more.
All the latest content is available, no embargo periods.
“Hi guys, I cannot tell you how much I love this resource. Incredible. I really believe you've hit the nail on the head with this site in regards to solving the research-purchase issue.”Daniel C.
“Whoa! It’s like Spotify but for academic articles.”@Phil_Robichaud
“I must say, @deepdyve is a fabulous solution to the independent researcher's problem of #access to #information.”@deepthiw
“My last article couldn't be possible without the platform @deepdyve that makes journal papers cheaper.”@JoseServera