[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Rheological, physico-sensory, nutritional and storage characteristics of bread enriched with roller milled fractions of black gram (Phaseolus mungo L.).

Indrani, D. and Suresh, D. Sakhare and Mr., Milind and Aashitosh, A. Inamdar (2015) Rheological, physico-sensory, nutritional and storage characteristics of bread enriched with roller milled fractions of black gram (Phaseolus mungo L.). Journal of Food Science and Technology, 52 (8). pp. 5264-5270. ISSN 0022-1155

[img] PDF
Journal of Food Science and Technology August 2015, Volume 52, Issue 8, pp 5264-5270.pdf - Published Version
Restricted to Registered users only

Download (639kB)

Abstract

Black gram grains were fractionated using roller flour mill. Effect of combination of additives (CA) namely dry gluten powder, sodium stearoyl-2-lactylate, fungal α- amylase on the rheological and bread making characteristics of wheat flour partly replaced with roller milled fractions of black gram was studied. With increase in the addition of straight run flour (SRF), protein rich fraction (PRF), protein and fiber rich fraction (P&FRF) from 0 to 20 %, fiber rich fraction, FRF (0–15 %), the farinograph water absorption increased and dough stability decreased; amylograph pasting temperature increased and peak viscosity decreased; bread volume decreased and crumb firmness value increased indicating adverse effect of these fractions on the rheological and bread making characteristics of wheat flour. Sensory evaluation showed that breads were acceptable only up to the level of 15% for SRF, PRF & P&FRF and 10 % for FRF. However, when CA containing dry gluten powder, sodium stearoyl-2-lactylate and fungal α-amylase was incorporated the overall quality of the products improved. Use of these fractions increased the protein and fiber contents of bread by 1.24–1.66 and 1.48– 3.79 times respectively. The results showed that possibility of utilising roller milled black gram fractions along with CA to improve the taste, texture and nutritional quality of bread.

Item Type: Article
Uncontrolled Keywords: Black gram . Rheological properties . Bread quality . Texture analysis
Subjects: 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: 29 Dec 2015 06:10
Last Modified: 01 Oct 2018 08:39
URI: http://ir.cftri.com/id/eprint/12034

Actions (login required)

View Item View Item