Evaluation of dough rheological properties and bread texture of pearl millet-wheat flour mix
| Autor: | Sameh Maktouf, Khawla Ben Jeddou, Claire Moulis, Magali Remaud-Simeon, Hejer Hajji, Raoudha Ellouz-Ghorbel |
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| Přispěvatelé: | Laboratoire d'Ingénierie des Systèmes Biologiques et des Procédés (LISBP), Centre National de la Recherche Scientifique (CNRS)-Institut National des Sciences Appliquées - Toulouse (INSA Toulouse), Institut National des Sciences Appliquées (INSA)-Institut National des Sciences Appliquées (INSA)-Institut National de la Recherche Agronomique (INRA), Faculty of Sciences of Tunis, Laboratory Microorganismes and Biomol Act, Université de Sfax - University of Sfax, Unite Enzymes et Bioconvers, ENIS, Faculty of Science of Tunis, Laboratory Microorganismes and Biomol Act, Faculty of Sciences Tunis, Laboratory Microorganismes & Biomol Act, Unite Enzymes & Bioconvers, ENIS, Faculty of Sciences of Tunis, Lab Microorganismes & Biomol Act, French Institute of Cooperation (Campus France), Institut National de la Recherche Agronomique (INRA)-Institut National des Sciences Appliquées - Toulouse (INSA Toulouse), Institut National des Sciences Appliquées (INSA)-Institut National des Sciences Appliquées (INSA)-Centre National de la Recherche Scientifique (CNRS), Institut National des Sciences Appliquées (INSA)-Université de Toulouse (UT)-Institut National des Sciences Appliquées (INSA)-Université de Toulouse (UT)-Centre National de la Recherche Scientifique (CNRS) |
| Rok vydání: | 2016 |
| Předmět: |
GRAINS
PROTEINS [SDV]Life Sciences [q-bio] Wheat flour engineering.material FUNCTIONAL-PROPERTIES 0404 agricultural biotechnology Rheology Millet flour QUALITY Rheological properties RETENTION Texture (crystalline) Food science OPTIMIZATION Bread making Mathematics biology 04 agricultural and veterinary sciences FAT BINDING-CAPACITY biology.organism_classification Bread volume 040401 food science Texture analysis engineering STARCH Original Article METHODOLOGY Pennisetum Pearl SYSTEM Food Science |
| Zdroj: | Journal of Food Science and Technology Journal of Food Science and Technology, Springer Link, 2016, 53 (4), pp.2061-2066. ⟨10.1007/s13197-015-2065-z⟩ Journal of Food Science and Technology, 2016, 53 (4), pp.2061-2066. ⟨10.1007/s13197-015-2065-z⟩ |
| ISSN: | 0975-8402 0022-1155 |
| Popis: | This study was undertaken with the objective of formulating composite bread using pearl millet (Pennisetum glaucum) and wheat (Triticum aestivum) flours . Rheological and bread making properties of composite flours were evaluated. Mixolab results revealed torque increased and dough stability time decreased upon incorporation of pearl millet flour in wheat flour. The incorporation of millet flour at optimum level (5 %) led to an increase of the dough strength (W) and the elasticity-to-extensibility ratio (P/L) by 31 % and 65 % respectively. The bread texture and volume were also improved. These findings indicated the potentiality of using millet flour in bread making. |
| Databáze: | OpenAIRE |
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