Guar and locust bean gums as partial replacers of all-purpose flour in bread: an objective and sensory evaluation
The purpose of this research was to determine whether all-purpose flour could be partially replaced with locust bean gum (LBG) and guar gum, and produce an acceptable bread product. A pilot study determined that up to 4% gum replacement for flour was feasible. All bread treatments were evaluated ob...
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| Format: | Others |
| Language: | en |
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Virginia Tech
2014
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| Online Access: | http://hdl.handle.net/10919/45620 http://scholar.lib.vt.edu/theses/available/etd-11102009-020247/ |