Effect of Addition Types of Hydrocolloids to Bread Wheat on Some Rheological Prosperities of Dough

Muhsin Ali Ahmed Al-janabi, Ahmed

	Effect of Addition Types of Hydrocolloids to Bread Wheat on Some Rheological Prosperities of Dough
Journal of Tikrit University For Agriculture Sciences
Article 1, Volume 16, Issue 4, 2016, Pages 144-152
Author
Ahmed Muhsin Ali Ahmed Al-janabi
Abstract
The effect of two levels of guar gum and two levels of okra powder belmoschus esculents type Al_husenawyh , two levels of 0.5 - 0.75% were added . estimated moisture and ash and total dry gluten and gluten of all treatments have found that the additives had no significant impact on the values of humidity and ashes. Overall gluten values have been significantly affected and it was 28%, 27%, 28%, 23% and 23% of the coefficients A and A1, A2 and A3 and A4 respectively , and that the effect of significant reality of Dry gluten . farinograph test shows data , including the water absorption value had been increased between treatments compared to the control sample and 61.8%, 64.5%, 63.4%, 63.5% and 63.4%, respectively, and all transactions, were also affected by the maturity and values reached maturing period of 6.5 and 7, 6, 5.8 and 5.2 minutes for the coefficients a and A1, A2, A3 and A4, respectively. Values of stability / min 6.4% and 7.6% and 7.9% and 4.8% and for all treatments , respectively, have outperformed A2 treatment on the rest of the treatments . The examination of Exitensograph refers to the scattering of significantly values and lead in addition to dough guar increase while Add okra powder led to a lack of dough after added. Amylograph broad test were significant differences in the values of the maximum viscosity and the degree of heat of gelatinization for all treatments .
Keywords
hydrocolloids; bread wheat; rheological prosperities; dough

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