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On improving the bread making quality of flour from field sprouted wheat.

Selvaraj, A. and Leelavathi, K. and Haridas Rao, P. and Shurpalekar, S. R. (1986) On improving the bread making quality of flour from field sprouted wheat. Journal of Food Science and Technology, 23 (1). 24-29, 15 ref..

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Abstract

In an attempt to improve quality of bread made from rain-damaged (field-sprouted) wheat, additives like sodium chloride (2%), non-fat milk (NFDM) (3%), sodium stearoyl-2-lactylate (SSL) (0.5%), glycerylmonostearate (GMS) (0.5%), disodium hydrogen phosphate (DHP) (0.9%), trisodium phosphate (TP) (0.3%), enzyme active soy flour (0.5%), potassium bromate (0.001%), lecithin (0.5%), and cysteine (0.003%) were added to rain damaged wheat flour. Fermentation times studied were 120, 90, 60 and 30 min. Stickiness of dough prepared from rain damaged wheat could be reduced by: use of 2-3% salt; reducing water in the dough by 2-4%; reducing fermentation time from 165 min to 60-90 min; and reducing initial dough temp. to 17-20 degree C. Enzyme active soy flour, SSL, GMS and cysteine hydrochloride considerably improved dough properties and bread from field sprouted wheat. DHP and TP improved dough properties but not bread quality. Use of cysteine hydrochloride (30 p.p.m.) + 2% salt + 0.5% GMS gave (even at room temp.) dough with excellent machinability and bread with a high rating.

Item Type: Article
Uncontrolled Keywords: BAKERY-ADDITIVES; wheat, additives & breadmaking quality of rain damaged; BREADMAKING-; DAMAGE-; WHEAT-; additives & breadmaking quality of rain damaged wheat
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 04 Wheat
600 Technology > 08 Food technology > 26 Bakery products
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 11 Mar 2009 06:58
Last Modified: 28 Dec 2011 09:53
URI: http://ir.cftri.com/id/eprint/6453

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