Record Details

Influence of organic acids on rheological and bread-making characteristics of fortified wheat flour

IR@CSIR-CFTRI

View Archive Info
 
 
Field Value
 
Relation http://ir.cftri.com/1967/
http://10.3109/09637486.2011.631522
 
Title Influence of organic acids on rheological and bread-making
characteristics of fortified wheat flour
 
Creator Sheetal, Gupta
Crassina, A. Shimray
Venkateswara Rao, G.
 
Subject 14 Physical properties
01 Sensory evaluation
26 Bakery products
 
Description Flour was fortified with premix containing ferrous fumarate and folic acid. Organic acids such as citric acid, malic acid and
tartaric acid, which are promoters of iron bioavailability, were added at three levels and their influence on rheological and breadmaking
characteristics was studied. Farinograph water absorption increased with fortificants, but with addition of organic acids
there was a decrease. Maximum pressure was 77mm in control, which increased to 78–88mm with the addition of different
acids to the fortified flour. Addition of organic acids to fortified flour brought about a decrease in peak viscosity, hot paste
viscosity, cold paste viscosity and setback values. The L, a and b values of fortified breads were similar to that of control. Sensory
analysis revealed marginal differences in the overall quality of breads prepared with fortified flour with the addition of organic
acids.
 
Date 2012
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/1967/1/International%20Journal%20of%20Food%20Sciences%20and%20Nutrition%20June%202012%2C%20Vol.%2063%2C%20No.%204%2C%20Pages%20411.pdf
Sheetal, Gupta and Crassina, A. Shimray and Venkateswara Rao, G. (2012) Influence of organic acids on rheological and bread-making characteristics of fortified wheat flour. International Jurnal of Food Sciences and Nutrition, 63 (4). pp. 411-420. ISSN 0963-7486