Beschreibung
Guar gum, also called guaran is extracted from the seed of the leguminous shrub Cyamopsis tetragonoloba, it is a complex carbohydrate this carbohydrate is a long chain linear molecule with a molecular weight of approximately 1 million. Improvement of wheat flour quality is very essential for production of good quality bread and hence most of the quality problems can be solved with the right flour treatment. Guar gum has been increasingly used as a natural wheat flour improver since it is safe, cheap, and has the ability to improve dough properties and bread quality.
Autorenporträt
Solafa Hamad, M.Sc in Food Science & Technology(University of Khartoum) 2009. Ph.D in Food Chemistry & Nutrition (Sudan Academy of Sciences) 2016. Working as a researcher in the Cereal Technology department, National Food Research Centre (SUDAN) 2007-till now.
