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Functional properties of water-soluble non-starch polysaccharides from rice and ragi: Effect on dough characteristics and baking quality.

Shyama Prasad Rao, R. and Sai Manohar, R. and Muralikrishna, G. (2007) Functional properties of water-soluble non-starch polysaccharides from rice and ragi: Effect on dough characteristics and baking quality. LWT - Food Science and Technology, 40 (10). pp. 1678-1686.

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Abstract

Water-soluble non-starch polysaccharides (NSP) were isolated from native and malted rice and ragi. The effects of addition of water-soluble NSP on dough rheological characteristics and baking quality were investigated. Water-soluble NSP had low relative viscosity and showed no gelling activity despite considerable amount of ferulic acid (approx. equal to 492.5-528.0 mug/g). However, they were found to stabilize protein foams against thermal disruption. Addition of water-soluble NSP (0.25 and 0.50%) to wheat flour resulted in increased water absorption and decreased dough development time. However, prolonged mixing resulted in slightly lower dough stability. Increase in dough extensibility and improvement in starch pasting characteristics were observed upon the addition of water-soluble NSP. Significant increase in loaf volume and softness of the bread was also observed. Water-soluble NSP both from malted rice and ragi had higher effect compared to the native one. Results showed that water-soluble NSP can be added to various low-fiber food preparations with positive dough functionality.

Item Type: Article
Uncontrolled Keywords: BAKING-; BREAD-; DOUGH-; FUNCTIONAL-PROPERTIES; MILLET-; POLYSACCHARIDES-; RICE-; BAKING-QUALITY; BREAD-DOUGH; RAGI-
Subjects: 600 Technology > 08 Food technology > 21 Cereals
600 Technology > 08 Food technology > 02 Baking
500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 28 Polysaccharide Chemistry
Divisions: Dept. of Biochemistry
Depositing User: Users 16 not found.
Date Deposited: 26 Jul 2011 11:51
Last Modified: 26 Jul 2011 11:51
URI: http://ir.cftri.com/id/eprint/6416

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