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Quality Characterstics of Toast Bread Devekoped from Composite Flour of Dicoccum Wheat (Triticum Dicoccum Schrank Schuebl)

KrishiKosh

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Title Quality Characterstics of Toast Bread Devekoped from Composite Flour of Dicoccum Wheat (Triticum Dicoccum Schrank Schuebl)
 
Creator Yombom Bam
 
Contributor Nirmala B. Yenagi
 
Subject Food Science and Nutrition
 
Description The present investigation was carried out to study the quality characteristics of
dicoccum wheat varieties for development of fiber enriched toast bread. Two dicoccum
wheat varieties (DDK-1025 and DDK-1029), one commercial dicoccum wheat and one check
bread wheat UAS-304 were studied for nutritional, functional and processing qualities.
Dicoccum wheat based toast bread was standardized for optimum addition of dicoccum flour,
sugar, salt and fat, enriched with medicinal herb. Developed toast bread was assessed for
nutritional and storage quality. Dicoccum wheat varieties were high in protein, ash, crude
fiber, dietary fiber and trace elements such as Mn, Cu, Zn and Fe contents as compared to
bread wheat. Among the dicoccum wheat varieties DDK-1029 exhibited better functional
properties for preparation of toast bread. The organoleptically acceptable optimized dicoccum
wheat toast bread was developed by composite flour mix of dicoccum and refined flour in
75:25 proportions and addition of 6g sugar, 1.5g yeast, 1.5g salt and 25g fat with one per cent
chakramuni herb. The protein, fat, ash, crude fiber and dietary fiber contents of dicoccum
toast bread were significantly higher than refined flour. Among the dicoccum wheat varieties
the nutritional profile of DDK-1029 toast bread was good. The crude fiber content of
developed toast bread was significantly higher than commercial toast bread. Enriched toast
bread of dicoccum wheat enhanced the crude fiber by 20-25 per cent. The dietary fiber
content of refined flour toast bread was 2.74 per cent whereas in dicoccum wheat toast bread
with and without enrichment ranged from 12.04-15.49 and 13.71-16.08 respectively. The
enriched dicoccum toast bread was found acceptable during the storage period of one month.
The study indicates that dicoccum wheat flour can be used in bakery to enrich the dietary
fiber content of toast bread as healthy food.
 
Date 2016-11-22T13:33:01Z
2016-11-22T13:33:01Z
2013
 
Type Thesis
 
Identifier http://krishikosh.egranth.ac.in/handle/1/86974
 
Format application/pdf
 
Publisher UAS, Dharwad