Review Article
Influence of Hydrocolloids on the Quality of Major Flat Breads: A Review
Table 3
Farinograph parameters of gluten-free dough [
1].
| | Dough formulations | Water absorption (%) | DDT (min) | Elasticity (BU) |
| | Without hydrocolloid | 60.5 | 4 | 60 | | Pectin | 65.2 | 10.5 | 60 | | Carboxymethyl cellulose | 63.4 | 26.5 | 70 | | Agarose | 65.0 | 7.5 | 40 | | Xanthan | 67.0 | 2.0 | 100 |
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