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Potentialities of oilseed flours and proteins for replacing black gram components in the texture of leavened foods.

Susheelamma, N. S. and Rao, M. V. L. (1980) Potentialities of oilseed flours and proteins for replacing black gram components in the texture of leavened foods. Journal of the American Oil Chemists' Society, 57 (7). 212-215, 22 ref..

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Abstract

Defatted peanut and sesame flours in aqueous dispersions exhibit good surface activity ascribable to their protein content and comparable to that of black gram. Soy flour possesses twice as much surface activity as the other flours. Contrasted with black gram, foam matrices obtained with these dispersions are unstable to heat and have low viscosities. Addition of viscous polysaccharide stabilized the foam against thermal disruption. Oilseed flours appear to qualify as good alternatives for the surface active component and viscous hydrocolloids such as guar gum or gelatinized starch may be alternatives for the arabinogalactan of black gram. This combination effectively replaces the pulse in imparting the characteristic soft, spongy texture to leavened foods.

Item Type: Article
Uncontrolled Keywords: OILSEEDS-; leavened foods, oilseed protein meal for; PROTEINS-VEGETABLE; MEAL-; FERMENTED-PRODUCTS; GROUNDNUTS-; leavened foods, groundnut meal for; SESAME-; leavened foods, sesame seed meal for; SOY-PRODUCTS; leavened foods, soy meal for; FOAMS-; leavened foods, foams polysaccharides heat stabilization in; POLYSACCHARIDES-
Subjects: 600 Technology > 08 Food technology > 19 Lipids-oils/fats > 01 Oilseeds
600 Technology > 08 Food technology > 26 Bakery products
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 26 Feb 2018 10:36
Last Modified: 26 Feb 2018 10:36
URI: http://ir.cftri.com/id/eprint/6882

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