Exploring the Role of Acacia (Acacia seyal) and Cactus (Opuntia ficus-indica) Gums on the Dough Performance and Quality Attributes of Breads and Cakes

Two hydrocolloids, acacia gum and cactus gum, were tested in the current study to see if they could improve the quality of the dough or have an effect on the shelf life of pan bread and sponge cake. Both gums considerably (p < 0.05) enhanced the dough development time, softness, and mixing tolera...

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Detalles Bibliográficos
Autores principales: Hussain, Shahzad, Alamri, Mohamed Saleh, Mohamed, Abdellatif A., Ibraheem, Mohamed A., Qasem, Akram A. Abdo, Shamlan, Ghalia, 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/PMC9105275/
https://www.ncbi.nlm.nih.gov/pubmed/35563930
http://dx.doi.org/10.3390/foods11091208

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9105275/
https://www.ncbi.nlm.nih.gov/pubmed/35563930
http://dx.doi.org/10.3390/foods11091208

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