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Studies on Influence of Modified Flours in Bakery Products.

Jeffi, C. (2013) Studies on Influence of Modified Flours in Bakery Products. [Student Project Report] (Submitted)

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Incorporation of protein into wheat products increases the nutritional value of the product. Modification of the flour alters their functional properties Application of modified flour has still not been established in bakery products. The goal of this study was to investigate the influence of modified flours in bakery products.Soy flour and skim milk powder were modified by both chemical (pH) and enzymesuch as protease and Transglutaminase. Blends of the modified samples were made with 5% replacement with maida in the formulation. Functional properties and rheological properties were studied on modified flours and blends respectively.Based on the result of functional properties, two products namely cake and biscuits were developed.Specific gravity of the batter of cakes was found to be better with the addition of additives.Further, additives such as GMS and SSL were used for the optimised biscuits; PS-60 and SSL were used for optimised cakes.Physical parameters and Sensory analysis was carried out to validate the product. Products made with skim milk powder had better acceptance compared to soy flour.

Item Type: Student Project Report
Uncontrolled Keywords: Modified flour, Rheology, Additives
Subjects: 600 Technology > 08 Food technology > 26 Bakery products
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 28 Apr 2014 09:41
Last Modified: 28 Apr 2014 09:41
URI: http://ir.cftri.com/id/eprint/11493

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