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Influence of micronutrients on rheological characteristics and bread-making quality of flour.

Sudha, M. L. and Leelavathi, K. (2008) Influence of micronutrients on rheological characteristics and bread-making quality of flour. International Journal of Food Sciences and Nutrition, 59 (2). pp. 105-15. ISSN 0963-7486

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Abstract

Studies were carried out to see the influence of different iron and calcium salts along with some vitamins on the rheological characteristics and bread-making quality of wheat flour. Fortification with iron (30-90 ppm) from different sources showed a marginal increase in water absorption (2%). Calcium ranging between 800 and 1,600 ppm did not show any influence on the mixing properties of the dough. Except for ethylenediamine tetraacetic acid and calcium lactate, all other salts did not have any influence on the alveograph characteristics. The gelatinization temperature slightly increased by about 2-3 degrees C and the cold paste viscosity increased from 468 to 524 BU. Addition of micronutrient premix containing ferrous sulphate, calcium carbonate and vitamins such as thiamine (thiamine hydrochloride), riboflavin, niacin (nicotinic acid) and folic acid at different levels showed a marginal effect on the rheological parameters. There was no significant influence of micronutrient premix on the objective and subjective evaluation of the breads, except for the crumb colour. Fortification with the vitamin-mineral premix did not affect the theological parameters and bread-making quality of flour, even after storage.

Item Type: Article
Uncontrolled Keywords: Micronutrients, farinograph, alveograph, micro-visco amylograph, bread, storage
Subjects: 600 Technology > 08 Food technology > 26 Bakery products
600 Technology > 08 Food technology > 16 Nutritive value
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 12 Aug 2008 07:18
Last Modified: 06 Jul 2015 07:22
URI: http://ir.cftri.com/id/eprint/1838

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