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 …

The improvement of different hydrocolloids (hydroxypropylmethyl cellulose (HPMC),
carboxymethylcellulose (CMC), xanthan gum (XG) and apple pectin (AP)) and proteins (egg …

Three hydrocolloids (carboxymethyl cellulose, guar gum, and xanthan gum) were used to
improve rheological, functional, and textural properties of wheat‐pumpkin flour. First …

The effects of hydrocolloids (hydroxypropylmethylcellulose (HPMC),
Carboxymethylcellulose (CMC), xanthan gum (XG), and apple pectin (AP)) at different …

The aim of this study was to determine the effect of three hydrocolloids from different sources
(arabic gum, pectin and hydroxypropylmethylcellulose) on wheat dough major components …

Effect of hydrocolloids such as guar gum (GG), arabic gum (AG), carrageenan (CG), locust
bean gum (LBG), xanthan gum (XN), hydroxypropyl methylcellulose (HPMC) and …

Incorporating high level of potato flour into wheat flour enhances nutritional values of bread
but induces a series of problems that lead to the decline of the bread quality. To overcome …

The study was carried out to use hydrocolloids for improving quality of corn-wheat pan
bread. The use of composite flour for bread making is gradually gaining prominence world …

Physicochemical analyses were performed to study the effect of hydrocolloids on
wheat/potato (50/50) flour doughs. Pectin, hydroxypropilmethylcellulose, Arabic gum and …

Effects of high ester pectin+ α-amylase+ sucrose (GNFZ), a high ester pectin+ sucrose (BIG),
xanthan gum (XANTHAN) and hydroxypropylmethylcellulose (HPMC) on wheat dough …