食品加工与技术杂志

抽象的

EFFECT OF MOTH BEAN (Vigna aconitifolia) FLOUR AND HYDROCOLLOID ON MAIZE (Zea mays) DOUGH RHEOLOGY (RETRACTED)

Krishna V. S*, Lakshmi S. J and Pavani J.

Water holding capacity, viscosity, viscoelasticity, pasting properties, and dough rheology of nine blends of maize flour as a part of rheology were studied. Amplitude sweep test was performed to study viscoelasticity whereas frequency sweep test was experimented with to study storage modulus (G’) and loss modulus (G’’). In the present study, different concentrations of legume flour (3-9 %) were used with and without xanthan gum and eight different flour blends were prepared to study the viscosity of flour samples and rheology of dough using Rapid Visco Analyzer. The modified blend can now easily prepare chapatis as the dough making characteristics of maize were improved.