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Effect of Detarium microcarpum(Dm) and Mucuna flagellipes(Mf) gums on the quality white bread.

Onweluzo, J. C. and Leelavathy, K. and Haridas Rao, P. (1999) Effect of Detarium microcarpum(Dm) and Mucuna flagellipes(Mf) gums on the quality white bread. Plant Foods for Human Nutrition, 54 (2). pp. 173-182.

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Abstract

Incorporation of Detarium Microcarpum (Dm) and Mucuna flagellipes (Mf) water soluble polysaccharides (gums) at 0.0 to 0.5% levels in wheat flour was studied to evaluate their effect on the rheological properties of wheat flour dough and white bread quality. At all levels of incorporation, there were increases (p 6 0.05) in water absorption of the dough. Doughs containing gums had higher (p 6 0.05) mixing tolerance index than the control. Set back viscosities decreased by 4.0 RVU and 9.0 RVU with increased levels of Dm and Mf gum incorporation, respectively. Significantly (p 6 0.05) higher oven spring occurred in all the gum substituted white bread when compared to the control. The 0.5% gum substituted breads had a significantly (p 6 0.05) higher sensory score for crumb grain, texture but lower (p < 0:05) crumb firmness than the control as determined instrumentally. Textural analysis after 5 days storage revealed that Dm and Mf gums improved moisture retention properties of the bread and reduced crumb firming tendency.

Item Type: Article
Uncontrolled Keywords: Detarium microcarpum, Moisture retention, Mucuna flagellipes, Oven spring, Polysaccharide gums, White bread
Subjects: 600 Technology > 09 Industrial oils, fats, waxes, gases > 06 Vegetable Gums
600 Technology > 08 Food technology > 26 Bakery products
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 02 Jul 2009 09:59
Last Modified: 02 Jul 2009 09:59
URI: http://ir.cftri.com/id/eprint/3813

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