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

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 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 …

The effect of different hydrocolloids (arabic gum, guar gum, xanthan gum and methyl 2-
hydroxyethyl cellulose) on the rheological properties of composite flour dough and final …

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

The effects of different hydrocolloids on chemical composition and cooking quality of
spaghetti based on maize and oat flours were investigated. Rheological and texture …

The present study was carried out to study the effect of incorporation of fibre rich pumpkin
powder and guar gum on the farinographic characteristics of wheat flour. The flour and …

This work considered gelatinized wheat flour fraction with properties similar to hydrocolloid
to enhance the strength of dough network by improving water retention and rheological …

Addition of hydrocolloids (H/C) in gluten-free (GF) bread formulation is necessary in order to
act as polymeric substances that should mimic the viscoelastic properties of gluten and …

Abstract Effects of pumpkin flour and hydrocolloids addition on the qualities of bread were
investigated. Bead produced from wheat flour partially substituted with pumpkin flour at …