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Influence of micronutrients on rheological characteristics and bread-making quality of flour.

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Relation http://ir.cftri.com/1838/
IJFSN-04-08
 
Title Influence of micronutrients on rheological characteristics and bread-making quality of flour.
 
Creator Sudha, M. L.
Leelavathi, K.
 
Subject 26 Bakery products
16 Nutritive value
 
Description Studies were carried out to see the influence of different iron and calcium salts along with some vitamins on the rheological characteristics and bread-making quality of wheat flour. Fortification with iron (30-90 ppm) from different sources showed a marginal increase in water absorption (2%). Calcium ranging between 800 and 1,600 ppm did not show any influence on the mixing properties of the dough. Except for ethylenediamine tetraacetic acid and calcium lactate, all other salts did not have any influence on the alveograph characteristics. The gelatinization temperature slightly increased by about 2-3 degrees C and the cold paste viscosity increased from 468 to 524 BU. Addition of micronutrient premix containing ferrous sulphate, calcium carbonate and vitamins such as thiamine (thiamine hydrochloride), riboflavin, niacin (nicotinic acid) and folic acid at different levels showed a marginal effect on the rheological parameters. There was no significant influence of micronutrient premix on the objective and subjective evaluation of the breads, except for the crumb colour. Fortification with the vitamin-mineral premix did not affect the theological parameters and bread-making quality of flour, even after storage.
 
Date 2008
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/1838/1/International_Journal_of_Food_Sciences_and_Nutrition_59%282%29_March_2008__105_-_115.pdf
Sudha, M. L. and Leelavathi, K. (2008) Influence of micronutrients on rheological characteristics and bread-making quality of flour. International Journal of Food Sciences and Nutrition, 59 (2). pp. 105-15. ISSN 0963-7486