Authors:M. Lacko-Bartošová, P. Konvalina, and L. Lacko-Bartošová
as a function of mixing and temperature increase in wheat flour and whole wheat meal by Mixolab, AACCI method 10-05.01, Guidelines for measurement of volume by rapeseed displacement, AACCI Method 56-81.03, Determination of falling number , St
Effects of hydrocolloids (arabic gum, guar gum, and xanthan gum) on the physicochemical and rheological properties of whole-barley fortified cracker flour were determined using solvent retention capacity, alveograph, and Mixolab profiles. Results showed that the water absorption of whole-barley fortified cracker flour was reduced by the additional arabic gum. Besides, arabic gum was more effective in reducing the resistance to inflation and improving the extensibility of whole-barley fortified dough. Mixolab parameters indicated that the weakening of gluten proteins and the rate of starch retrogradation in whole-barley fortified cracker dough were reduced by the presence of arabic gum. Guar gum and xanthan gum promoted the rate of protein breakdown, but slowed down the starch gelatinization and retrogradation rate during the Mixolab heating-cooling cycle. In conclusion, involved arabic gum rather than guar gum or xanthan gum is benefit to improve the baking quality of wholebarley fortified saltine crackers.
value was used to determine suni-bug damage levels ( K öksel et al., 2002 ). Alveoconsistograph (Chopin, France) and Mixolab (Chopin, France) analyses were also done according to AACC Method No: 54-30A and AACC 54-60.01, respectively ( AACC, 2010