Effect of Rice, Corn and Soy Flour Addition on Characteristics of Bread Produced from Different Wheat Cultivars |
| |
Authors: | Dimitrios Sabanis Constantina Tzia |
| |
Affiliation: | (1) Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, 5 Iroon Polytechniou St., 15780 Athens, Greece |
| |
Abstract: | Preparation and consumption of bread enriched with flours that contain appreciable amounts of protein, lysine, dietary fiber,
and minerals will provide a healthy alternative to consumers and also a lowering of bread making cost in countries where wheat
is not a major domestic crop. Addition of rice, corn, and soy flour to bread and durum wheat flours at 10, 20, 30, 40, 50%
levels was carried out to examine the effects on the baking (specific volume, color, firmness) and sensory characteristics
of bread. Dough rheological properties were also studied using Brabender Farinograph and Extensograph. Results of the present
study suggest that incorporation of rice, corn, and soy in bread wheat flour up to a level of 10% (flour basis) and in durum
wheat flour up to 20% produces bread without any negative effect in quality attributes such as color, hardness, and flavor
and reasonable acceptance offering promising nutritious and healthy alternative to consumers. Increasing levels of substitution
(30 and 50%) resulted in decreasing dough strength, extensibility, and loaf volume, due to the replacement of gluten by the
added protein. Overall acceptability scores of these breads were found to be very low. The durum flour can be substituted
with nongluten flours up to 10% more than the bread wheat flour because of its stronger gluten matrix and better dough rheological
characteristics. |
| |
Keywords: | Gluten Durum wheat Rheological properties Firmness Sensory analysis Bread |
本文献已被 SpringerLink 等数据库收录! |
|