EVALUATION OF A NOVEL PAN BREAD FORMULATED BY WHEAT/MILLET FLOUR DIFFERENT BLENDS
El-Poraie, E., El-Beltagy, A., El-Adawy, T. (2019). EVALUATION OF A NOVEL PAN BREAD FORMULATED BY WHEAT/MILLET FLOUR DIFFERENT BLENDS. EKB Journal Management System, 4(1), 1-20. doi: 10.21608/mjfds.2019.174241
E.S. El-Poraie; A.E. El-Beltagy; T. A. El-Adawy. "EVALUATION OF A NOVEL PAN BREAD FORMULATED BY WHEAT/MILLET FLOUR DIFFERENT BLENDS". EKB Journal Management System, 4, 1, 2019, 1-20. doi: 10.21608/mjfds.2019.174241
El-Poraie, E., El-Beltagy, A., El-Adawy, T. (2019). 'EVALUATION OF A NOVEL PAN BREAD FORMULATED BY WHEAT/MILLET FLOUR DIFFERENT BLENDS', EKB Journal Management System, 4(1), pp. 1-20. doi: 10.21608/mjfds.2019.174241
El-Poraie, E., El-Beltagy, A., El-Adawy, T. EVALUATION OF A NOVEL PAN BREAD FORMULATED BY WHEAT/MILLET FLOUR DIFFERENT BLENDS. EKB Journal Management System, 2019; 4(1): 1-20. doi: 10.21608/mjfds.2019.174241

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

Menoufia Journal of Food and Dairy Sciences
Article 2, Volume 4, Issue 1, January and February 2019, Page 1-20  XML PDF (458.7 K)
Document Type: original papers
DOI: 10.21608/mjfds.2019.174241
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Authors
E.S. El-Poraie1; A.E. El-Beltagy2; T. A. El-Adawy2
1Holding Company for Food Industries, Cairo, Egypt.
2Food Science and Technology Department, Faculty of Agriculture, Menoufia University, Shibin El-Kom, Egypt.
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.
Keywords
Millet flour, SRC, Rheological properties; pan bread; Texture profile; physical properties
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