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Quality changes during storage of bread from wheat and blackgram (Phaseolus mungo).

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Title Quality changes during storage of bread from wheat and blackgram (Phaseolus mungo).
 
Creator Patel, M. M.
Nagin, Chand.
Venkateswara Rao, G.
 
Subject 22 Legumes-Pulses
26 Bakery products
06 Preservation and Storage
 
Description Moisture retention property of bread improved with the addition of 5% untreated blackgram flour (BGF) in wheat
flour. The loss in moisture in wheat flour bread, containing 5% untreated BGF (experimental bread) was 9.4%, as compared
to 15% in the bread from wheat flour (control) at the end of nine days of storage. The crumb firming rate of experimental
bread was lower than that of control bread. The crumb firmness value of control bread gradually increased by 270,
470 and 550 g force at the end of 3, 5 and 9 days of storage, respectively, whereas the same increased only by 266,
316 and 367 g force in case of experimental bread. The results of swelling power indicated slower retrogradation of
starch in case of experimental bread than in control bread. The organoleptic scores for experimental bread were found
to be always marginally higher than those of the control bread during storage.
 
Date 1996
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Identifier http://ir.cftri.com/5149/1/JFST_1996_33_1_83-85.pdf
Patel, M. M. and Nagin, Chand. and Venkateswara Rao, G. (1996) Quality changes during storage of bread from wheat and blackgram (Phaseolus mungo). Journal of Food Science and Technology, 33 (1). 83-85, 18 ref.. ISSN 0022-1155