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Influence of organic acids on rheological and bread-making characteristics of fortified wheat flour

Sheetal, Gupta and Crassina, A. Shimray and Venkateswara Rao, G. (2012) Influence of organic acids on rheological and bread-making characteristics of fortified wheat flour. International Jurnal of Food Sciences and Nutrition, 63 (4). pp. 411-420. ISSN 0963-7486

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International Journal of Food Sciences and Nutrition June 2012, Vol. 63, No. 4, Pages 411.pdf - Published Version
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Flour was fortified with premix containing ferrous fumarate and folic acid. Organic acids such as citric acid, malic acid and tartaric acid, which are promoters of iron bioavailability, were added at three levels and their influence on rheological and breadmaking characteristics was studied. Farinograph water absorption increased with fortificants, but with addition of organic acids there was a decrease. Maximum pressure was 77mm in control, which increased to 78–88mm with the addition of different acids to the fortified flour. Addition of organic acids to fortified flour brought about a decrease in peak viscosity, hot paste viscosity, cold paste viscosity and setback values. The L, a and b values of fortified breads were similar to that of control. Sensory analysis revealed marginal differences in the overall quality of breads prepared with fortified flour with the addition of organic acids.

Item Type: Article
Uncontrolled Keywords: fortification, iron, folic acid, farinograph, alveograph, sensory attributes
Subjects: 600 Technology > 08 Food technology > 14 Physical properties
600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes > 01 Sensory evaluation
600 Technology > 08 Food technology > 26 Bakery products
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Users 197 not found.
Date Deposited: 23 May 2012 06:12
Last Modified: 23 May 2012 06:12
URI: http://ir.cftri.com/id/eprint/1967

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