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174881

EFFECT OF FORTIFICATION OF WHEAT FLOUR WITH OTHER GRAIN FLOUR ON THE BREAD QUALITY ASPECTS

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Last updated: 26 Dec 2024

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Abstract

This study aimed to evaluate the effect of substituting WF with different levels of QF, MF and BF on the quality aspects of pan breads, balady flat bread and layer cake. Generally, quinoa flour had a higher content of ash, protein, fat, Fe, Mg and K. Substituting with different levels of QF, MF, BF and MGF increased ash, protein, fat, fiber, starch damage (except MF), stretching values, peak viscosity, breakdown and final viscosity. While, decreased total carbohydrate, wet gluten, dry gluten, lactic acid SRC, energy and pasting temperature. Substituting with MF and MGF caused a decrease in water SRC, sodium carbonate SRC and water absorption. While, substituted with QF caused a decrease dough stability time. Pan brad formulated with different levels of QF, MF, BF and MGF had a higher mineral content; as well as, hardness, cohesiveness and gumminess values. Substituting with MF and BF increased L* of crumb pan bread and cake weight and cake volume. The most acceptable was detected pan bread was detected at up to 10% and up to 20% of balady flat bread and different levels of layer cake.

DOI

10.21608/mjfds.2019.174881

Keywords

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

Authors

First Name

A.

Last Name

El-Beltagy

MiddleName

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Affiliation

Prof. of Food Science and Technology, Fac. of Agric., Menoufia Univ.

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First Name

T. A.

Last Name

El-Adawy

MiddleName

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Affiliation

Prof. of Food Science and Technology, Fac. of Agric., Menoufia Univ.

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Volume

4

Article Issue

2

Related Issue

25374

Issue Date

2019-06-01

Receive Date

2021-06-03

Publish Date

2019-06-01

Page Start

101

Page End

102

Print ISSN

2357-0792

Online ISSN

2735-3486

Article File

MJFDS_Volume 4_Issue 2_Pages 101-102.pdf

PDF . 137.9kB

Link

https://mjfds.journals.ekb.eg/article_174881.html

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https://mjfds.journals.ekb.eg/service?article_code=174881

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5

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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

EFFECT OF FORTIFICATION OF WHEAT FLOUR WITH OTHER GRAIN FLOUR ON THE BREAD QUALITY ASPECTS

Details

Type

Article

Created At

23 Jan 2023