The effect of hydrocolloids at 0.5%

The effect of hydrocolloids at 0.5% levels on the mixing profile of
the whole wheat flour dough was studied using a farinograph (Brabender)
according to the standard AACC (2000) methods. Pasting
characteristics of whole wheat flour with hydrocolloidswere studied
using micro visco-amylograph (Model No. 803201, Brabender, Duisburg,
Germany) as described in Sudha and Venkateswara Rao (2009).
Texture profile analysis (TPA) of puri dough with hydrocolloids was
measured with two bite TPA using a texture analyzer LR-5K (Lloyd
Instruments Ltd, Hampshire, England) with 5 K load cell. The
maximum compression force required for compressing the sample
(puri dough sheeted to 10mmthickness and cut in to circular discs of
4 cm) was recorded by the texture analyzer. The sample was placed
on the platform of texture analyzer and compressed up to 50% of its
original height using an 85mm circular disc probe. The cross head
speed of 50mm/minwas used tomeasure the compression force. The
peak force required to compress the samplewas recorded in Newton
and was referred as a measure of hardness. The data were collected
for four replicates and average force required to compress the
samples were calculated.

ผลลัพธ์ (อังกฤษ) 2:

The Effect of Hydrocolloids at 0.5% levels on the mixing Profile of
the whole wheat dough Flour was studied using a Farinograph (the Brabender)
according to the standard AACC (the 2 thousandth) methods. Pasting
characteristics of whole wheat Flour with Hydrocolloidswere studied
using Micro visco-Amylograph (Model No. 803201, the Brabender, Duisburg,
Germany) as described in Venkateswara Rao and Sudha (the 2009th).
Texture Profile Analysis (TPA) of Puri dough with Hydrocolloids was
measured. Two Bite with TPA using a texture Analyzer LR-5K (Lloyd
Instruments Ltd, Hampshire, England) with 5 K Load Cell. The
maximum compression for compressing the sample required Force
(Puri sheeted dough to 10mmthickness and Cut in to Circular discs of
4 cm) was Recorded by the texture Analyzer. The sample was Placed
on the Platform of texture Analyzer and Compressed up to 50% of its
height using an 85mm Original Circular Disc probe. Head cross the
speed of 50mm / Minwas used Tomeasure the compression Force. The
Peak Force required to Compress the Samplewas Recorded in Newton
and was referred as a measure of hardness. Data Collected were the
average for Four replicates and Force required to Compress the
samples were calculated.

ผลลัพธ์ (อังกฤษ) 3:

The effect of hydrocolloids at 0.5% levels on the mixing profile of
the whole wheat flour dough was studied using a farinograph. (Brabender)
according to the standard AACC (2000) methods. Pasting
characteristics of whole wheat flour with hydrocolloidswere. Studied
using micro visco-amylograph (Model No. 803201 Brabender,,, Duisburg
Germany) as described in Sudha and Venkateswara. Rao (2009).
.Texture profile analysis (TPA) of Puri dough with hydrocolloids was
measured with two bite TPA using a texture analyzer. LR-5K (Lloyd
Instruments, England), Ltd Hampshire with 5 K load cell. The
maximum compression force required for compressing. The sample
(Puri dough sheeted to 10mmthickness and cut in to circular discs of
4 cm) was recorded by the texture, analyzer. The sample was placed
.On the platform of texture analyzer and compressed up to 50% of its
original height using an 85mm circular disc, probe. The cross head
speed of 50mm / minwas used tomeasure the compression force. The
peak force required to compress the samplewas. Recorded in Newton
and was referred as a measure of hardness. The data were collected
for four replicates and average force. Required to compress the
.Samples were calculated.