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Effect of Ingredients on Rheological, Nutritional and Quality Characteristics of High Protein, High Fibre and Low Carbohydrate Bread.

Farheen, Dhinda and Jyothi Lakshmi, A. and Jamuna, Prakash and Indrani, D. (2012) Effect of Ingredients on Rheological, Nutritional and Quality Characteristics of High Protein, High Fibre and Low Carbohydrate Bread. Food and Bioprocess Technology, 5. pp. 2998-3006.

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Abstract

Effect of replacement of wheat flour with a combination of soy protein isolate, oat bran and chickpea flour (SPOBCP) at the levels of 20%, 40% and 60% and addition of combination of additives such as fungal α-amylase, dry gluten powder, sodium stearoyl-2-lactylate, hydroxypropylmethylcellulose (CA) on the rheological and nutritional characteristics of bread was studied. Use of SPOBCP decreased farinograph dough stability, increased pasting temperature, decreased cold paste viscosity and overall quality score of bread. Scanning electron microscopy images showed higher degree of disruption of protein matrix in bread dough with 60% SPOBCP than 20% and 40% SPOBCP. Addition of 60% SPOBCP resulted in flat, uneven shaped bread with an overall quality score of 38 when compared with 54, 81 and 91 for breads with 40%, 20% and 0% SPOBCP, respectively. However, use of CA increased the strength of the dough and improved the overall quality of bread with 40% SPOBCP. Nutritional profile of bread with 40% SPOBCP+CA showed higher protein, in vitro protein digestibility, total dietary fibre, resistant starch, β-glucan and lower starch hydrolysis index than control bread.

Item Type: Article
Uncontrolled Keywords: Bread Soy protein isolate Oat bran Chickpea flour Starch hydrolysis
Subjects: 600 Technology > 08 Food technology > 14 Physical properties
600 Technology > 08 Food technology > 26 Bakery products
Divisions: Flour Milling Bakery and Confectionary Technology
Protein Chemistry and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 08 Mar 2013 06:30
Last Modified: 05 Dec 2016 11:31
URI: http://ir.cftri.com/id/eprint/11126

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