Production of Tanoor Bread with Hard White and Other U.S. Wheats

Qarooni, J.; Posner, Elieser S.; Ponte, J. G.

doi:10.1006/fstl.1993.1022

Cited by 14 publications

(7 citation statements)

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“…It has been reported that quality in flat bread is superior from hard wheat associated with high damaged starch content and water absorption (Qarooni, Posner, & Ponte, 1993). In this study, damaged starch ranged between 8.28 and 13.06 g/100 g and was influenced by grain hardness.…”

Section: Article In Pressmentioning

confidence: 94%

Chapatti quality from British wheat cultivar flours

Rehman

Paterson

Piggott

2007

LWT - Food Science and Technology

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Section: Article In Pressmentioning

confidence: 94%

Chapatti quality from British wheat cultivar flours

Rehman

Paterson

Piggott

2007

LWT - Food Science and Technology

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“…In evaluating injera making potentials of sorghum varieties higher WSI gave more fluffy, soft and rollable injera (Yetnebrerk, 2004). In addition, in flat breads superior quality is associated with wheat flours with high damaged starch content and water absorption (Qarooni, Posner, & Ponte, 1993). Therefore, based on WSI, starch damage level and water absorption injera from DZ-Cr-387 could be more fluffy, soft and rollable followed by DZ-01-99 and then DZ-Cr-37.…”

Section: Varietymentioning

confidence: 99%

Impact of variety type and particle size distribution on starch enzymatic hydrolysis and functional properties of tef flours

Abebe

Collar

Ronda

2015

Carbohydrate Polymers

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Tef grain is becoming very attractive in the Western countries since it is a gluten-free grain with appreciated nutritional advantages. However there is little information of its functional properties and starch digestibility and how they are affected by variety type and particle size distribution. This work evaluates the effect of the grain variety and the mill used on tef flour physico-chemical and functional properties, mainly derived from starch behavior. In vitro starch digestibility of the flours by Englyst method was assessed. Two types of mills were used to obtain whole flours of different granulation. Rice and wheat flours were analyzed as references. Protein molecular weight distribution and flour structure by SEM were also analyzed to justify some of the differences found among the cereals studied. Tef cultivar and mill type exhibited important effect on granulation, bulking density and starch damage, affecting the processing performance of the flours and determining the hydration and pasting properties. The color was darker although one of the white varieties had a lightness near the reference flours. Different granulation of tef flour induced different in vitro starch digestibility. The disc attrition mill led to higher starch digestibility rate index and rapidly available glucose, probably as consequence of a higher damaged starch content. The results confirm the adequacy of tef flour as ingredient in the formulation of new cereal based foods and the importance of the variety and the mill on its functional properties.

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“…The quality assessment of tanoor bread suggested by Qarooni (1988a) and Qarooni et al (1993b) included the characteristics of area index, crust smoothness, uniformity of thickness, crust color, uniformity of blisters, rolling ability, quality of tearing, and crumb appearance in the first day of evaluation. Similar to Arabic bread, ability to roll and fold and tearing quality were assessed both on the first and second days of evaluation.…”

Section: Quality Assessment Of Flat Breadsmentioning

confidence: 99%

Flat Bread Technology

Qarooni¹

1996

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Production of Tanoor Bread with Hard White and Other U.S. Wheats

Cited by 14 publications

References 0 publications

Chapatti quality from British wheat cultivar flours

Chapatti quality from British wheat cultivar flours

Impact of variety type and particle size distribution on starch enzymatic hydrolysis and functional properties of tef flours

Flat Bread Technology

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