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http://dx.doi.org/10.9799/ksfan.2013.26.3.345

Study on Rheological Properties of Wheat Flour Mixed with Garlic Powder  

Lee, Hyun-Joo (Dept. of Food Nutrition & Culinary Science, Hankyong University)
Publication Information
The Korean Journal of Food And Nutrition / v.26, no.3, 2013 , pp. 345-351 More about this Journal
Abstract
The purpose of this study was to investigate the rheological properties of noodles containing garlic powder, which was added to noodle bases at 1, 3 and 5% concentrations. The physical properties of the noodles with garlic powder were tested by a rapid viscoanalyzer (RVA), a farinogram, and an alveogram. The initial pasting temperature were increased with the increments in the ratio of garlic powder, whereas peak viscosity, breakdown decreased. The consistency of Farinogram was increased with the increments in the ratio of garlic powder but did not show a significant difference. The mechanical tolerance index value of noodles containing garlic powder were lower than that of the control. The $P_{max}$ and L value of the alveogram decreased with garlic powder increments.
Keywords
garlic powder; farinogram; alveogram;
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Times Cited By KSCI : 12  (Citation Analysis)
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