Influence of fibre from different cereals on the rheological characteristics of wheat flour dough and on biscuit quality

Sudha, M. L.; Vetrimani, R.; Leelavathi, K.

doi:10.1016/j.foodchem.2005.12.013

Cited by 481 publications

(449 citation statements)

References 7 publications

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“…They attributed this to the dilution of the wheat gluten structure by the added protein. Sudha et al (2007) also reported that the resistance to extension values gradually increased, extensibility values reduced and area under the curve decreased with the increase in the level of bran in the blends.…”

Section: Resultsmentioning

confidence: 84%

Rheology, fatty acid profile and storage characteristics of cookies as influenced by flax seed (Linum usitatissimum)

et al. 2011

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Flaxseed is a versatile functional ingredient owing to its unique nutrient profile. Studies on the effect of substitution of roasted and ground flaxseed (RGF) at 5, 10, 15 and 20% level on the wheat flour dough properties showed that amylograph peak viscosity, farinograph dough stability, extensograph resistance to extension and extensibility values decreased with the increase in the substitution of RGF from 0-20%. The cookie baking test showed a marginal decrease in spread ratio but beyond substitution of 15% RGF the texture and flavour of the cookies was adversely affected. The data on storage characteristics of control and cookies with 15% RGF showed no significant change with respect to acidity of extracted fat and peroxide values due to storage of cookies upto 90 days in metallised polyester pouches at ambient conditions. The gas chromatographic analysis of fatty acid profile indicated that the control cookies contained negligible linolenic acid and the flaxseed cookies contained 4.75 to 5.31% of linolenic acid which showed a marginal decrease over storage. Hence flaxseed could be used as a source of omega-3-fatty acid.

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Section: Resultsmentioning

confidence: 84%

Rheology, fatty acid profile and storage characteristics of cookies as influenced by flax seed (Linum usitatissimum)

et al. 2011

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“…In the present study, the composite flours involving the doum flour showed high levels of water absorption and this could be associated with a high fiber content. It is known that the amount of water absorption of the flour containing bran from different sources does not decrease, whatever the level of replacement, might be due to a high water-binding capacity of the fibers (Nindjin et al 2011;Sudha et al 2007). This is probably caused by the large number of hydroxyl groups present in the fiber structure, which let more water interactions through hydrogen bonding (Rosell et al 2001).…”

Section: Effect Of Dff Incorporation On Dough Farinograph Propertiesmentioning

confidence: 99%

“…In previous studies (Peressini and Sensidoni 2009;Sudha et al 2007), the Brabender farinograph has been successfully used as a sensitive tool for the study of characterization of dough properties; particularly for the modifications caused by fiber at the stage of developing and mixing of bread dough. While, the Brabender extensograph allows indirect investigation of the extension behavior of the dough at further stages of bread production (Koletta et al 2014).…”

Section: Introductionmentioning

confidence: 99%

Influence of doum (Hyphaene thebaica L.) flour addition on dough mixing properties, bread quality and antioxidant potential

et al. 2015

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In this covenant of functional foods, the world seeks for new healthier food products with appropriate proportions of bioactive constituents such as fiber, mineral elements, phenols and flavonoids. The doum fruit has good nutritional and pharmaceutical properties; therefore, its incorporation in breads could be beneficial in improving human health. In the current study, partial substitution of wheat flour (WF) with doum fruit flour (DFF) at levels of 5 %, 10 %, 15 % and 20 % were carried out to investigate the dough viscoelastic properties, baking performance, proximate compositions and antioxidant properties of the breads. Partial substitution of WF with DFF increased the water absorption and developing time of dough (P ≤ 0.05), while, the dough extensibility, resistance to extension and the deformation energy were reduced. Bread supplemented with DFF resulted in a reduction in quality in terms of specific loaf volume, conferred softness, hardness, cohesiveness and gumminess to the bread crumbs. DFF up to 15 % could partially replace WF in bread; increase its nutritional value in terms of fiber content and minerals, with only a small depreciation in the bread quality. Sensory evaluation showed that breads supplemented up to 15 % DFF were acceptable to the panelists and there was no significant difference in terms of taste, texture and overall acceptability compared to the control. The incorporation of DFF increased the total phenolic contents, total flavonoids contents and antioxidant properties compared to the control (for both flour and bread).

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“…1, the radish fibre showed 9.38% protein, which might have contributed to the increased protein content of the optimized product. It is a calorie-dense fibre rich product with 12.24% DF out of which 10.23% is insoluble fibre fraction, which might possibly give pronounced effects on intestinal regulation and stool volume while soluble fibre content was 2.01%, which have been proven to have good health benefits such as maintaining hypocholestremic & hypolipidemic actions (Sudha et al 2007). The product was stored in tri-laminate pouches at different temperatures to establish the shelf life.…”

Section: Control Snackmentioning

confidence: 99%

Development of radish fibre based snack by response surface methodology (RSM)

Gupta

Premavalli

2011

J Food Sci Technol

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This study aimed at optimization and development of radish fibre-rich snack using response surface methodology (RSM).The effect of ingredients on the quality of refined wheat flour (maida) based fried snack was studied. As the concentration of ghee in the formulation increased, the product became soft and lost its crispiness, thus affecting the overall acceptability. Radish fibre (5-20 g) was incorporated in the maida and the central composite design used to develop models for the responses. It was observed that ghee and fibre significantly (p ≤ 0.05) affected the acceptability and texture of fried product. Based on surface responses and 3D plots, level of fibre (20 g), maida (100 g) and ghee (15.12 g) were optimized to form a fibre-rich product, with high acceptability and better texture profile. The fibre-rich snack product contained nearly 8% more total dietary fibre (12.24%) than the control (4.25%). The product was stored for 6 months under ambient conditions during which it was stable and acceptable up to 4 months. At 5°C, it was stable up to 6 months in tri-laminated paper/Al-foil/ polyethylene (PFP) pouches.

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Influence of fibre from different cereals on the rheological characteristics of wheat flour dough and on biscuit quality

Cited by 481 publications

References 7 publications

Rheology, fatty acid profile and storage characteristics of cookies as influenced by flax seed (Linum usitatissimum)

Rheology, fatty acid profile and storage characteristics of cookies as influenced by flax seed (Linum usitatissimum)

Influence of doum (Hyphaene thebaica L.) flour addition on dough mixing properties, bread quality and antioxidant potential

Development of radish fibre based snack by response surface methodology (RSM)

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