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Potentialities of oilseed flours and proteins for replacing black gram components in the texture of leavened foods.

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Title Potentialities of oilseed flours and proteins for replacing black gram components in the texture of leavened foods.
 
Creator Susheelamma, N. S.
Rao, M. V. L.
 
Subject 01 Oilseeds
26 Bakery products
 
Description Defatted peanut and sesame flours in aqueous dispersions exhibit good surface activity ascribable to their protein content and comparable to that of black gram. Soy flour possesses twice as much surface activity as the other flours. Contrasted with black gram, foam matrices obtained with these dispersions are unstable to heat and have low viscosities. Addition of viscous polysaccharide stabilized the foam against thermal disruption. Oilseed flours appear to qualify as good alternatives for the surface active component and viscous hydrocolloids such as guar gum or gelatinized starch may be alternatives for the arabinogalactan of black gram. This combination effectively replaces the pulse in imparting the characteristic soft, spongy texture to leavened foods.
 
Date 1980
 
Type Article
PeerReviewed
 
Format pdf
 
Language en
 
Identifier http://ir.cftri.com/6882/1/JAOCS%20July%201980.pdf
Susheelamma, N. S. and Rao, M. V. L. (1980) Potentialities of oilseed flours and proteins for replacing black gram components in the texture of leavened foods. Journal of the American Oil Chemists' Society, 57 (7). 212-215, 22 ref..