Review Article
Influence of Hydrocolloids on the Quality of Major Flat Breads: A Review
Table 2
Pasting properties of 6% w/w waxy corn starch (WCS) in the presence of various concentrations of guar gum (GG) or xanthan gum (XG) [
6].
| | Sample | Gum concentration (%) | Peak viscosity (RVU) | Pasting temperature (°C) |
| | WCS/water | 0.00 | 133.4 | 71.3 | | WCS/GG | 0.35 | 162.2 | 75.1 | | WCS/GG | 0.75 | 236.6 | 85.8 | | WCS/GG | 1.00 | 245.8 | 83.4 | | WCS/XX | 0.35 | 168.6 | 82.3 | | WCS/XX | 0.70 | 174.8 | 80.7 | | WCS/XX | 1.00 | 224.2 | 82.1 |
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