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Development of protein and fiber enriched breads by supplementation of roller milled fractions of green gram.

Indrani, D. and Mr., Milind and Suresh, D.Sakhare and Aashitosh, A. Inamdar (2015) Development of protein and fiber enriched breads by supplementation of roller milled fractions of green gram. Journal of Food Science and Technology, 52 (1). pp. 415-422. ISSN 0022-1155

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Abstract

The different roller milled fractions from green gram such as straight run flour (SRF), protein rich fraction (PRF), fiber rich fraction (FRF) and protein and fiber rich fraction (P&FRF) were replaced with wheat flour for the preparation of breads. The Farinograph water absorption increased and dough stability decreased by replacement of SRF, PRF, FRF and P&FRF. The bread volume decreased and crumb firmness value increased showing adverse effect of roller milled green gram fractions on the volume and texture of bread. Sensory evaluation of bread showed that the 15 % substitution of SRF, PRF & P&FRF and 10 % substitution of FRF produced acceptable quality bread. Addition of combination of additives (CA) like dry gluten powder, sodium stearoyl-2-lactylate and fungal α-amylase brought about significant improvement in the dough strength and overall quality of the bread. The results showed that bread with improved nutritional quality and acceptable taste could be produced by adding separately 15 % SRF, PRF, P&FRF and 10 % FRF with CA.

Item Type: Article
Uncontrolled Keywords: Green gram . Protein . Dietary fibre . Rheological properties . Bread quality . Texture analysis
Subjects: 600 Technology > 08 Food technology > 18 Processed foods > 01 Dietary Fiber
600 Technology > 08 Food technology > 22 Legumes-Pulses
600 Technology > 08 Food technology > 26 Bakery products
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 09 Jan 2015 12:02
Last Modified: 09 Jan 2015 12:02
URI: http://ir.cftri.com/id/eprint/11697

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