[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

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..

[img] PDF
LWT 1983 332.pdf - Published Version
Restricted to Registered users only

Download (988kB) | Request a copy

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

Actions (login required)

View Item View Item