Rheological, physico-sensory, nutritional and storage characteristics of bread enriched with roller milled fractions of black gram (Phaseolus mungo L.)

Abstract

Black gram grains were fractionated using roller flour mill. Effect of combination of additives (CA) namely dry gluten powder, sodium stearoyl-2-lactylate, fungal α-amylase on the rheological and bread making characteristics of wheat flour partly replaced with roller milled fractions of black gram was studied. With increase in the addition of straight run flour (SRF), protein rich fraction (PRF), protein and fiber rich fraction (P&FRF) from 0 to 20 %, fiber rich fraction, FRF (0-15 %), the farinograph water absorption increased and dough stability decreased; amylograph pasting temperature increased and peak viscosity decreased; bread volume decreased and crumb firmness value increased indicating adverse effect of these fractions on the rheological and bread making characteristics of wheat flour. Sensory evaluation showed that breads were acceptable only up to the level of 15 % for SRF, PRF & P&FRF and 10 % for FRF. However, when CA containing dry gluten powder, sodium stearoyl-2-lactylate and fungal α-amylase was incorporated the overall quality of the products improved. Use of these fractions increased the protein and fiber contents of bread by 1.24-1.66 and 1.48-3.79 times respectively. The results showed that possibility of utilising roller milled black gram fractions along with CA to improve the taste, texture and nutritional quality of bread.

Estado Nutricional E Aptidão Física De Crianças E Adolescentes: Influência Do Estilo De Vida E Da Religiosidade

“…The effects of the addition of Phaseolus mungo L. on the amylographic characteristics of bread doughs were studied. It was noticed that this addition provided an increase in pasting temperature and a decrease in peak viscosity (INDRANI et al, 2015). The paste temperature is the temperature at which the viscosity begins to increase during the heating process, the higher this temperature, the greater the granule's resistance to swelling and rupture (KUMAR, KHATKAR, 2017).…”

Nondestructive Testing for Wheat Quality with Sensor Technology Based on Big Data

“…Wheat is the main food for people to maintain life. It is of great practical significance to analyze the storage and nutritional characteristics of wheat and provide a scientific basis for people's reasonable diet [ 7 ]. For wheat quality analysis, different indicators require different analysis methods [ 8 ].…”