EFFECT OF FORTIFICATION OF WHEAT FLOUR WITH OTHER GRAIN FLOUR ON THE BREAD QUALITY ASPECTS | ||||
| Menoufia Journal of Food and Dairy Sciences | ||||
| Article 5, Volume 4, Issue 2, May and June 2019, Page 101-102 PDF (134.69 K) | ||||
| Document Type: original papers | ||||
| DOI: 10.21608/mjfds.2019.174881 | ||||
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| Authors | ||||
| A. El-Beltagy; T. A. El-Adawy | ||||
| Prof. of Food Science and Technology, Fac. of Agric., Menoufia Univ. | ||||
| 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. | ||||
| Keywords | ||||
| Millet flour, SRC, Rheological properties; pan bread; Texture profile; physical properties | ||||
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