Rheological, thermo-mechanical, and baking properties of wheat-millet flour blends

Millet has long been known as a good source of fiber and antioxidants, but only lately started to be exploited by food scientists and food industry as a consequence of increased consumer awareness. In this study, doughs and breads were produced using millet flour in different ratios (10, 20, 30, 40,...
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Gespeichert in:

Autor*in:	Aprodu, Iuliana [verfasserIn] Banu, Iuliana

Format:	Artikel
Sprache:	Englisch

Erschienen:	2015

Rechteinformationen:	Nutzungsrecht: © The Author(s) 2014.

Schlagwörter:	Triticum - chemistry Flour - analysis Panicum - chemistry

Übergeordnetes Werk:	Enthalten in: Food science and technology international - London [u.a.] : Sage Publications, 1995, 21(2015), 5, Seite 342-353
Übergeordnetes Werk:	volume:21 ; year:2015 ; number:5 ; pages:342-353

Links:	Volltext Link aufrufen

DOI / URN:	10.1177/1082013214536175

Katalog-ID:	OLC1966578229

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title_sort	rheological, thermo-mechanical, and baking properties of wheat-millet flour blends
title_auth	Rheological, thermo-mechanical, and baking properties of wheat-millet flour blends
abstract	Millet has long been known as a good source of fiber and antioxidants, but only lately started to be exploited by food scientists and food industry as a consequence of increased consumer awareness. In this study, doughs and breads were produced using millet flour in different ratios (10, 20, 30, 40, and 50%) to white, dark, and whole wheat flour. The flour blends were evaluated in terms of rheological and thermo-mechanical properties. Fundamental rheological measurements revealed that the viscosity of the flour formulations increases with wheat flour-extraction rate and decreases with the addition of millet flour. Doughs behavior during mixing, overmixing, pasting, and gelling was established using the Mixolab device. The results of this bread-making process simulation indicate that dough properties become critical for the flour blends with millet levels higher than 30%. The breads were evaluated for volume, texture, and crumb-grain characteristics. The baking test and sensory evaluation results indicated that substitution levels of up to 30% millet flour could be used in composite bread flour. High levels of millet flour (40 and 50%) negatively influenced the loaf volume, crumb texture, and taste.
abstractGer	Millet has long been known as a good source of fiber and antioxidants, but only lately started to be exploited by food scientists and food industry as a consequence of increased consumer awareness. In this study, doughs and breads were produced using millet flour in different ratios (10, 20, 30, 40, and 50%) to white, dark, and whole wheat flour. The flour blends were evaluated in terms of rheological and thermo-mechanical properties. Fundamental rheological measurements revealed that the viscosity of the flour formulations increases with wheat flour-extraction rate and decreases with the addition of millet flour. Doughs behavior during mixing, overmixing, pasting, and gelling was established using the Mixolab device. The results of this bread-making process simulation indicate that dough properties become critical for the flour blends with millet levels higher than 30%. The breads were evaluated for volume, texture, and crumb-grain characteristics. The baking test and sensory evaluation results indicated that substitution levels of up to 30% millet flour could be used in composite bread flour. High levels of millet flour (40 and 50%) negatively influenced the loaf volume, crumb texture, and taste.
abstract_unstemmed	Millet has long been known as a good source of fiber and antioxidants, but only lately started to be exploited by food scientists and food industry as a consequence of increased consumer awareness. In this study, doughs and breads were produced using millet flour in different ratios (10, 20, 30, 40, and 50%) to white, dark, and whole wheat flour. The flour blends were evaluated in terms of rheological and thermo-mechanical properties. Fundamental rheological measurements revealed that the viscosity of the flour formulations increases with wheat flour-extraction rate and decreases with the addition of millet flour. Doughs behavior during mixing, overmixing, pasting, and gelling was established using the Mixolab device. The results of this bread-making process simulation indicate that dough properties become critical for the flour blends with millet levels higher than 30%. The breads were evaluated for volume, texture, and crumb-grain characteristics. The baking test and sensory evaluation results indicated that substitution levels of up to 30% millet flour could be used in composite bread flour. High levels of millet flour (40 and 50%) negatively influenced the loaf volume, crumb texture, and taste.
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container_issue	5
title_short	Rheological, thermo-mechanical, and baking properties of wheat-millet flour blends
url	http://dx.doi.org/10.1177/1082013214536175 http://www.ncbi.nlm.nih.gov/pubmed/24837596
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author2	Banu, Iuliana
author2Str	Banu, Iuliana
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doi_str	10.1177/1082013214536175
up_date	2024-07-03T22:05:35.803Z
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