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Optimum formulations and processing conditions for wheat-tuber breads.
ChandraShekara, S. and Shurpalekar, S. R. (1983) Optimum formulations and processing conditions for wheat-tuber breads. Lebensmittel Wissenschaft und Technologie, 16 (6). 332-337, 11 ref..
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Abstract
Studies were carried out to explore the possibilities of improving quality of breads containing 20% cassava or 15% potato flours by modifying the formulation and processing conditions. As compared to farinograph water absorption of the flour blends at 500 Brabender Units, 6% more or 4% less water was required for obtaining a dough of desired consistency in case of cassava or potato resp. Loaf vol. and crust and crumb characteristics of wheat-tuber breads could be improved considerably by decreasing: yeast level from 2.0 to 1.0% in case of cassava and 1.5% in case of potato; potassium bromate level from 15 to 5 p.p.m; and fermentation time from 165 to 60 min and including 0.5% diastatic cereal malt. Based on the optimum formulation and processing conditions, loaf vol. of wheat-tuber breads (570-580 cm-3) compared favourably with that of control wheat bread (610 cm-3).
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | MEAL-; wheat bread, formulations-processing quality improvement in cassava flour containing; wheat bread, formulations-processing quality improvement in potato flour containing; BREAD-; CASSAVA-; POTATOES-; BREADMAKING-; WHEAT-; formulations-processing quality improvement in cassava flour containing wheat bread; formulations-processing quality improvement in potato flour containing wheat bread |
| Subjects: | 600 Technology > 08 Food technology > 21 Cereals > 04 Wheat 600 Technology > 08 Food technology > 23 Vegetables > 01 Cassava-Tapioca 600 Technology > 08 Food technology > 26 Bakery products |
| Divisions: | Flour Milling Bakery and Confectionary Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 13 Aug 2021 06:56 |
| Last Modified: | 13 Aug 2021 06:56 |
| URI: | http://ir.cftri.res.in/id/eprint/6680 |
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