Influence of Hydrocolloids on the Quality of Major Flat Breads: A Review

Table 4

Hydration properties of hydrated vital gluten in the presence of hydrocolloids.

Sample	Hydrocolloid level	Swelling	Water holding capacity	Water binding capacity
	(g/g gluten)	(mL/g)	(g water/g solid)	(g water/g solid)
Control	0.000	4.16	3.34	1.53
HPMC	0.002	4.24	3.24	1.52
	0.007	3.88	2.99	1.44
	0.013	3.63	2.98	1.47
Arabic gum	0.002	4.15	3.35	1.56
	0.007	4.10	3.26	1.58
	0.013	4.20	3.28	1.49
Pectin	0.002	3.96	2.99	1.63
	0.007	3.78	2.96	1.64
	0.013	3.90	2.93	1.63