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Chemical, rheological and bread making characteristics of bran duster flours from roller flourmills.

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/11652/
http://dx.doi.org/10.1007/s13197-012-0770-4
 
Title Chemical, rheological and bread making characteristics
of bran duster flours from roller flourmills.
 
Creator Suresh, D.Sakhare
Indrani, D.
Aashitosh, A. Inamdar
Shwetha, B. Gaikwad
 
Subject 14 Physical properties
26 Bakery products
 
Description Bran dusters are used in the wheat flour milling
process to increase flour extraction rate. Chemical, rheological
and bread characteristics of bran duster flours (BDR1, BDR2,
BDR3) and straight run flour (SRF) obtained from two commercial
roller flour mills were analyzed. Important chemical
characteristics such as ash, dry gluten content, sedimentation
value, damaged starch and falling number of bran duster
flours were determined. Rheological behavior was tested using
farinograph and alveograph equipments. The results
showed an increase in ash, dry gluten content and Zeleny’s
sedimentation value for bran duster flours compared to SRF.
Rheological characteristics indicated higher farinograph
dough development time and stability values for bran duster
flours. Alveograph characteristics indicated higher extensibility
and lower elasticity values for bran duster flours. Over all
quality score of bread for BDR1 from A and B roller flour
mills ranged from 73.4 to 74.7, BDR2 (79–81.8), BDR3 (69–
70.4) as against SRF (85.4–86.3).
 
Date 2014
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/11652/1/Journal%20of%20Food%20Science%20and%20Technology%20October%202014%2C%20Volume%2051%2C%20Issue%2010%2C%20pp%202699-2705.pdf
Suresh, D.Sakhare and Indrani, D. and Aashitosh, A. Inamdar and Shwetha, B. Gaikwad (2014) Chemical, rheological and bread making characteristics of bran duster flours from roller flourmills. Journal of Food Science and Technology, 51 (10). pp. 2699-2705.