Yan et al. [82] investigated the effects of three modified starches (waxy potato starch, hydroxypropyl starch, hydroxypropyl distarch phosphate) and artemisia sphaerocephala krasch gum on the dough- and noodle-quality improvement.
Although the method has a more general applicability, for illustrative purpose, it is here mainly shown with reference to power-law rheological model and two different materials (tara gum mixture and dough of water and flour).
Higher protein contents interfered with the formation of the three-dimensional gum network making the dough less ductile.
It's a sugar paste dough or gum and can also be made from scratch.
Based on the previous studies, the impacts of gums on dough-functional performance and food quality are depending upon the nature, origin, particle size, molecular structure and ionic charges of the gums, and also on the dosages of gums added to the dough formulations [73].
There are sculptures made of latex, wax, cookie dough, erasers, chewing gum, Play-Doh — even laundry lint.
If you don't knead the dough enough, the gum will tend to fall apart, so don't skip this step.
Sift in flour, sugar, sugar and mastic gum mixture, and salt Stir with a wooden spoon until the dough is formed.
It's also common to use a little xanthan gum, about a teaspoon, to bind the dough and replace the need for the gluten strands that form in wheat flour dough.
Rosell et al. [72] investigated the effect of four widely used hydrocolloids, including sodium alginate, k-carrageenan, xanthan gum and HPMC, on the rheological properties of the wheat flour dough.
