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Changes during accelerated storage in millet–wheat composite flours for bread

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Title Changes during accelerated storage in millet–wheat composite flours for bread
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Creator KP Singh, HN Mishra, S Saha
 
Subject Composite floor, Millet-wheat, Storage
 
Description Not Available
Two millet–wheat composite flours, CF1 and CF2, were formulated based on the rheological and textural properties of dough using response surface methodology. The optimized contents of composite flour CF1 were 61.8% barnyard millet flour, 31.4% wheat flour, and 6.8% gluten, respectively. The optimized components of the composite flour CF2 were barnyard millet flour 9.1%, finger millet flour 10.1%, proso millet flour 10.2%, and wheat flour 70.6%. Millet–wheat composite flours were stored in three different packaging materials, namely, low-density polyethylene (LDPE), high-density polyethylene (HDPE), and metallized polyester (MP), at 90% RH and 40 °C temperature for 90 days. For the packaging of millet–wheat composite flour CF1, MP was found best among the tested packaging materials, where moisture gain in samples was minimum (55%) as compared with materials LDPE (124%) and HDPE (100%). Vitamin loss among the different packaging materials was not significantly different at the 5% level of significance. The shelf lives of the composite flours were estimated based on their critical moisture contents. After 90 days of storage of CF1, the highest retention of starch (91.85%) was recorded in MP packaging followed by HDPE (87.5%) and LDPE (84.8%). However, in CF2, the retention was not significant in all three packaging materials (P 
ICAR
 
Date 2021-08-19T10:10:08Z
2021-08-19T10:10:08Z
2012-07-01
 
Type Research Paper
 
Identifier Singh, K.P, H. N. Mishra and S. Saha (2012). Changes during accelerated storage in millet–wheat composite flours for bread. Food and Bioprocess Technology,
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http://krishi.icar.gov.in/jspui/handle/123456789/58876
 
Language English
 
Relation Not Available;
 
Publisher Springer-Verlag