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Quality changes during storage of bread from wheat and blackgram (Phaseolus mungo).

Patel, M. M. and Nagin, Chand. and Venkateswara Rao, G. (1996) Quality changes during storage of bread from wheat and blackgram (Phaseolus mungo). Journal of Food Science and Technology, 33 (1). 83-85, 18 ref.. ISSN 0022-1155

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Abstract

Moisture retention property of bread improved with the addition of 5% untreated blackgram flour (BGF) in wheat flour. The loss in moisture in wheat flour bread, containing 5% untreated BGF (experimental bread) was 9.4%, as compared to 15% in the bread from wheat flour (control) at the end of nine days of storage. The crumb firming rate of experimental bread was lower than that of control bread. The crumb firmness value of control bread gradually increased by 270, 470 and 550 g force at the end of 3, 5 and 9 days of storage, respectively, whereas the same increased only by 266, 316 and 367 g force in case of experimental bread. The results of swelling power indicated slower retrogradation of starch in case of experimental bread than in control bread. The organoleptic scores for experimental bread were found to be always marginally higher than those of the control bread during storage.

Item Type: Article
Uncontrolled Keywords: Wheat, Blackgram, Bread, Storage, Quality changes
Subjects: 600 Technology > 08 Food technology > 22 Legumes-Pulses
600 Technology > 08 Food technology > 26 Bakery products
600 Technology > 08 Food technology > 06 Preservation and Storage
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 24 Apr 2012 04:07
Last Modified: 05 Oct 2018 05:42
URI: http://ir.cftri.com/id/eprint/5149

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