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Comparative Suitability of Resultant Atta and Whole Wheat Flour for Brown Bread

Venkateswara Rao, G. and Indrani, D. (1990) Comparative Suitability of Resultant Atta and Whole Wheat Flour for Brown Bread. Journal of Food Science and Technology, 27 (2). pp. 89-92. (Submitted)

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Abstract

Studies on blends of commercial wheat flour i.e., maida (WF) and resultant atta (RA) from roller flour mill or whole wheat flour(WWF) from disc mill (chakki) showed gradual increase in ash (0.57 to 1.61%), protein (8.78 to 9.26%), colour grade value (4.1 to > 18), damaged starch (12.1 to 18.6%), diastatic activity (149 to 304 mg maltose/10 g of flour), farinograph water absorption (55.2 to 71.4%), dough development time (4.5 to 7.0 min.) and decrease in sedimentation value (19 to 6.5 ml), dough stability (8.0 to 5.5 min), extensograph area (> 113 to 66 cm 2) and amylograph peak viscosity (2420 to 1310 AU), as the RA/WWF content increased. Bread making characteristics of blends showed increase in loaf weight (132.8 to 147.0 g) decrease in loaf volume (475 to 354 ml), crumb score (7.5 to 2.3) and crumb softness, as the RA/WWF content increased. The results indicated the possibility of preparing good quality brown bread using 60% RA or 40% WWF in the blend.

Item Type: Article
Uncontrolled Keywords: wheat flour resultant atta brown bread Chemical characteristics
Subjects: 600 Technology > 08 Food technology > 02 Baking
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: 10 Dec 2007 04:09
Last Modified: 28 Dec 2011 09:31
URI: http://ir.cftri.com/id/eprint/1541

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