Functionality of Cordia and Ziziphus Gums with Respect to the Dough Properties and Baking Performance of Stored Pan Bread and Sponge Cakes

The functionality of hydrocolloids of different origins, gum Cordia (GC), and gum ziziphus (GZ) on pan bread and sponge cake quality and their potential use in retarding the staling process have been studied. The effects of the gums were determined by assessing the pasting qualities of wheat flour s...

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Detalles Bibliográficos
Autores principales: Alamri, Mohamed Saleh, Mohamed, Abdellatif A., Hussain, Shahzad, Ibraheem, Mohamed A., Qasem, Akram A. Abdo, Shamlan, Ghalia, Hakeem, Mohammed Jamal, Ababtain, Ibrahim A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8834351/
https://www.ncbi.nlm.nih.gov/pubmed/35159610
http://dx.doi.org/10.3390/foods11030460

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8834351/
https://www.ncbi.nlm.nih.gov/pubmed/35159610
http://dx.doi.org/10.3390/foods11030460

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