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Physicochemical properties of commer...

Sandhu, Gurleen Kaur.

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Physicochemical properties of commercial gums and their effects on processing and cooking quality of nontraditional pasta.

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Physicochemical properties of commercial gums and their effects on processing and cooking quality of nontraditional pasta./
作者:	Sandhu, Gurleen Kaur.
面頁冊數:	216 p.
附註:	Source: Dissertation Abstracts International, Volume: 74-05(E), Section: B.
Contained By:	Dissertation Abstracts International74-05B(E).
標題:	Agriculture, Food Science and Technology. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3549143
ISBN:	9781267853578

Physicochemical properties of commercial gums and their effects on processing and cooking quality of nontraditional pasta.
Sandhu, Gurleen Kaur.

Physicochemical properties of commercial gums and their effects on processing and cooking quality of nontraditional pasta. - 216 p.

Source: Dissertation Abstracts International, Volume: 74-05(E), Section: B.

Thesis (Ph.D.)--North Dakota State University, 2012.

Processing characteristics and quality of pasta made from durum flour and semolina and the physicochemical properties of commercial gums and their effects on processing and cooking quality of nontraditional pasta was investigated. An initial experiment was conducted using semolina and durum flour fortified with nontraditional ingredients (soy flour or oat flour, 10% w/w) and xanthan, guar or locust bean gums (2% w/w). A second set of experiments were conducted to determine the effect of commercial source of food gums on their effect on the processing and cooking quality of nontraditional pasta.

ISBN: 9781267853578Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

Physicochemical properties of commercial gums and their effects on processing and cooking quality of nontraditional pasta.
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245 1 0 $a Physicochemical properties of commercial gums and their effects on processing and cooking quality of nontraditional pasta.
300 $a 216 p.
500 $a Source: Dissertation Abstracts International, Volume: 74-05(E), Section: B.
500 $a Adviser: Frank A. Manthey.
502 $a Thesis (Ph.D.)--North Dakota State University, 2012.
520 $a Processing characteristics and quality of pasta made from durum flour and semolina and the physicochemical properties of commercial gums and their effects on processing and cooking quality of nontraditional pasta was investigated. An initial experiment was conducted using semolina and durum flour fortified with nontraditional ingredients (soy flour or oat flour, 10% w/w) and xanthan, guar or locust bean gums (2% w/w). A second set of experiments were conducted to determine the effect of commercial source of food gums on their effect on the processing and cooking quality of nontraditional pasta.
520 $a Proper hydration of nontraditional ingredient blends was more easily achieved with durum flour than semolina. This was attributed to the smaller particle size of durum flour compared to semolina. Nontraditional ingredients tended to over hydrate semolina resulting in large aggregates that adhered to metal surfaces, all of which made mixing and pasta processing difficult. Initially, dough strength was greater with durum flour than with semolina, but semolina had better dough stability over time. Soy and oat flours reduced dough strength. Xanthan and guar gums increased dough stability, particularly with durum flour. Pasta made with durum flour generally had greater cooking loss and lower cooked firmness than pasta made from semolina. Soy and oat flours reduced cooked firmness and increased cooking loss. Guar and locust bean gums did not affect cooking quality of pasta. Xanthan gum increased cooked firmness of pasta.
520 $a Samples of each gum were obtained from three different commercial vendors. For each food gum, samples varied in bulk density, molecular weight, viscosity in distilled water and the magnitude of effect on dough strength with commercial source. The effect of xanthan, guar and locust gums on hydration, dough strength, and cooking quality was not affected by commercial source. The magnitude of the increase in dough strength caused by xanthan and guar gums varied among their respective commercial sources.
520 $a Results indicate that processing was easier with durum flour but pasta quality was better with semolina. Commercial source of gum did not influence the effect of gums on pasta processing or quality. Eventhough dough strength was effected, then in the end, not effect on the final pasta quality was observed.
590 $a School code: 0157.
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710 2 $a North Dakota State University. $b Cereal and Food Sciences. $3 2097436
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791 $a Ph.D.
792 $a 2012
793 $a English
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3549143