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Effect of Wheat and Oat Brans on the Dough Rheological and Quality Characteristics of Instant Vermicelli

Sudha, M. L. and Rajeswari, G. and Venkateswara Rao, G. (2012) Effect of Wheat and Oat Brans on the Dough Rheological and Quality Characteristics of Instant Vermicelli. Journal of Texture Studies, 43. pp. 195-202.

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Abstract

Wheat bran (WB) and oat bran (OB), which are rich in dietary fiber content, were blended separatelywith wheat flour at 0, 5, 10, 15 and 20%.The incorporation ofWB and OB increased the farinograph water absorption from 58.3 to 64.1 and 62.3%, respectively. The dough stability decreased from10 to 5.5 and 7.0 min. The increase in maximumpressure value was greater upon the addition ofWB. The peak viscosity value decreased from818 to 673 Brabender units (BU) upon the addition ofWB.The addition of either WB or OB in the preparation of instant vermicelli made the strands tough. Themoisture content and oil uptake decreased from6.5 to 5.1% and from 18.3 to 16.6%, respectively. The cooked weight decreased, while the cooking loss increased with increasing levels of either of the bran. Combination ofWB (5%) and OB (10–15%) resulted in instant vermicelli of acceptable quality having total dietary fiber content of 6.12%.

Item Type: Article
Uncontrolled Keywords: Amylograph characteristics, farinograph characteristics, high-fiber instant vermicelli, texture profile analysis
Subjects: 600 Technology > 08 Food technology > 14 Physical properties > 05 Texture
600 Technology > 08 Food technology > 21 Cereals > 04 Wheat
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 08 Jun 2012 07:08
Last Modified: 11 Oct 2018 09:00
URI: http://ir.cftri.com/id/eprint/10831

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