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Effect Of Different Additives On Bun Quality

Aboli, Dhole (2006) Effect Of Different Additives On Bun Quality. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: The Indian wheat is relatively poor in their protein content and bun making properties. Work related to Indian flour and their response to different additives is scanty. Oxidant such as ascorbic acid, reducing reagent like cysteine HCl, enzymes such as xylanase and amylase, emulsifier (SSL and DGMS) are allowed in India for use in bun making. The effect of these additives on rheological characteristics of wheat flour and bun making quality were studied. Physico chemical and rheological characteristics of wheat flour are moisture content 12.4%, falling number 500sec, water absorption capacity 61.2%, dough stability 5.2 min and peak viscosity of flour is 867 BU. Physical characteristics of buns made from this flour, like weight, specific volume and texture were determined. Combination of different additives improved the over all quality of bun as well as rhehological characteristics of wheat flour dough.Use of different additives in the basic formulation of buns improved the rhehological characteristics as evident from the effect on texture, over all acceptability of bun. Compression force required to bun, have been shown to decrease with use of additives. Lowest compression force was observed for buns containing all additives. Excellent quality buns can be prepared by using different additives.
Uncontrolled Keywords: Bun quality bakery products indian bread additives
Subjects: 600 Technology > 08 Food technology > 31 Food Additives
600 Technology > 08 Food technology > 14 Physical properties
600 Technology > 08 Food technology > 26 Bakery products
Divisions: Fermentation Technology and Bioengineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 22 Dec 2006
Last Modified: 28 Dec 2011 09:26
URI: http://ir.cftri.com/id/eprint/369

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