Beta
ManageSearchChatDiscover
174241

EVALUATION OF A NOVEL PAN BREAD FORMULATED BY WHEAT/MILLET FLOUR DIFFERENT BLENDS

Article

Last updated: 26 Dec 2024

OverviewSimilar Items

Subjects

-

Tags

-

Abstract

The effect of substituting wheat flour (WF) with different levels (10, 20, 30 and 40%) of millet flour (MF) on rheological properties and pan bread quality were investigated. Substituting WF with MF significantly (p≤0.05) increased protein, fat contents and dough stretching while reduced carbohydrate, wet gluten, dry gluten, all solvent retention capacity parameters, lightness (L*), total color difference (∆E*) value, dough stability and water absorption. No significant (P>0.05) difference was found in physical parameters and overall acceptability of pan bread between control and wheat formulated with up to 10% MF. Generally, the increase in the millet levels caused the increase in the lightness (L*) of crust and crumb color. The crumb L* became lighter (p < span style="text-decoration: underline;"><0.05) with incorporating a higher levels of WF. Also, pan bread formulated with 40% MF had the highest (p < span style="text-decoration: underline;"><0.05) value of b*, c* and total color difference. No significant difference (p>0.05) was detected in hardness, springiness, cohesiveness and resilience between control and pan formulated with MF up to 30% (and up to 40% for adhesiveness, gumminess and chewiness). In addition, increasing the storage (at 25oc + 2) time increased significantly (p < 0.05) hardness, gumminess and chewiness.

DOI

10.21608/mjfds.2019.174241

Keywords

Millet flour, SRC, Rheological properties, Pan bread, Texture profile, Physical properties

Authors

First Name

E.S.

Last Name

El-Poraie

MiddleName

-

Affiliation

Holding Company for Food Industries, Cairo, Egypt.

Email

-

City

-

Orcid

-

First Name

A.E.

Last Name

El-Beltagy

MiddleName

-

Affiliation

Food Science and Technology Department, Faculty of Agriculture, Menoufia University, Shibin El-Kom, Egypt.

Email

-

City

-

Orcid

-

First Name

T. A.

Last Name

El-Adawy

MiddleName

-

Affiliation

Food Science and Technology Department, Faculty of Agriculture, Menoufia University, Shibin El-Kom, Egypt.

Email

-

City

-

Orcid

-

Volume

4

Article Issue

1

Related Issue

25297

Issue Date

2019-02-01

Receive Date

2021-06-01

Publish Date

2019-02-01

Page Start

1

Page End

20

Print ISSN

2357-0792

Online ISSN

2735-3486

Article File

MJFDS_Volume 4_Issue 1_Pages 1-20.pdf

PDF . 469.7kB

Link

https://mjfds.journals.ekb.eg/article_174241.html

Detail API

https://mjfds.journals.ekb.eg/service?article_code=174241

Order

2

Type

original papers

Type Code

1,406

Publication Type

Journal

Publication Title

Menoufia Journal of Food and Dairy Sciences

Publication Link

https://mjfds.journals.ekb.eg/

MainTitle

EVALUATION OF A NOVEL PAN BREAD FORMULATED BY WHEAT/MILLET FLOUR DIFFERENT BLENDS

Details

Type

Article

Created At

23 Jan 2023