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Rheological, physico-sensory, nutritional and storage characteristics of bread enriched with roller milled fractions of black gram (Phaseolus mungo L.).

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Relation http://ir.cftri.com/12034/
http://dx.doi.org/10.1007/s13197-014-1592-3
 
Title Rheological, physico-sensory, nutritional and storage
characteristics of bread enriched with roller milled
fractions of black gram (Phaseolus mungo L.).
 
Creator Indrani, D.
Suresh, D. Sakhare
Mr., Milind
Aashitosh, A. Inamdar
 
Subject 22 Legumes-Pulses
26 Bakery products
 
Description Black gram grains were fractionated using roller
flour mill. Effect of combination of additives (CA) namely
dry gluten powder, sodium stearoyl-2-lactylate, fungal α-
amylase on the rheological and bread making characteristics
of wheat flour partly replaced with roller milled fractions of
black gram was studied. With increase in the addition of
straight run flour (SRF), protein rich fraction (PRF), protein
and fiber rich fraction (P&FRF) from 0 to 20 %, fiber rich
fraction, FRF (0–15 %), the farinograph water absorption increased
and dough stability decreased; amylograph pasting
temperature increased and peak viscosity decreased; bread
volume decreased and crumb firmness value increased indicating
adverse effect of these fractions on the rheological and
bread making characteristics of wheat flour. Sensory evaluation
showed that breads were acceptable only up to the level of 15%
for SRF, PRF & P&FRF and 10 % for FRF. However, when
CA containing dry gluten powder, sodium stearoyl-2-lactylate
and fungal α-amylase was incorporated the overall quality of
the products improved. Use of these fractions increased the
protein and fiber contents of bread by 1.24–1.66 and 1.48–
3.79 times respectively. The results showed that possibility of
utilising roller milled black gram fractions along with CA to
improve the taste, texture and nutritional quality of bread.
 
Date 2015
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Identifier http://ir.cftri.com/12034/1/Journal%20of%20Food%20Science%20and%20Technology%20August%202015%2C%20Volume%2052%2C%20Issue%208%2C%20pp%205264-5270.pdf
Indrani, D. and Suresh, D. Sakhare and Mr., Milind and Aashitosh, A. Inamdar (2015) Rheological, physico-sensory, nutritional and storage characteristics of bread enriched with roller milled fractions of black gram (Phaseolus mungo L.). Journal of Food Science and Technology, 52 (8). pp. 5264-5270. ISSN 0022-1155