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Articles by D.N. Abang Zaidel
Total Records ( 2 ) for D.N. Abang Zaidel
  D.N. Abang Zaidel , N.L. Chin , Y.A. Yusof and R. Abd Rahman
  Three factors, mixing times (5-11 min), salt (2-8%) and water levels (61.4-65.4% for strong flour and 57.5-61.5% for weak flour) were investigated during dough mixing for the production of gluten in terms of its quantity and quality and its correlation. Quantity of gluten was measured by weighing the wet gluten content obtained from doughs washed under running tap water. The wet gluten was dried using air oven drying method to obtain the dry gluten content. In terms of quality, volume expansion analysis was performed by frying the wet gluten and measuring its volume expansion using mustard seed displacement method. The extensibility of gluten was determined using a tensile test attached to an Instron 5566 machine. Results show that gluten quantity and quality measurements gave good correlations with positive coefficient of correlation (R) which are stronger for strong flour (0.60<R<0.80) than for the weak flour (0.30<R<0.50). These correlations can be used in the gluten based industry to improve the production of gluten with respect to both the quantity and quality.
  D.N. Abang Zaidel , N.L. Chin and Y.A. Yusof
  The field of rheology has seen a wider application in the food industry recently although, it is a complex concept and that most food systems possess non-ideal characteristics. Nevertheless, the rheological behavior of foods are able to be determined using various techniques and equipment. Studies on rheological properties related to dough and gluten are often challenging due to its variance in nature and high dependence on many factors. This study attempts to give a review on the various types of experimental techniques and set-up used in quantifying rheological properties of dough and gluten. The rheological properties are defined and the behaviors are described by inducing stress and strains in small and large deformation studies.
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