Effect of germinated faba bean flour , guar gum and fruit acids on quality of wheat flour for bread making
2007
Eljack, S.A.
This study was conducted to investigate the effect of faba been, Guar gum, calcium phosphate, tartaric acid and citric acid as wheat flour Improver. Three wheat cultivar, Australian, Argentinean and Debera were used. Proximate analysis composition of wheat flours (moisture, ash, protein and fat) in addition to faba bean flour after and before germination was determined. Different levels of faba bean (2-12%) were used to study the effect on falling number using the three wheat flours. The effect of faba bean on the reheological characteristics, gluten content and bread quality on the different flours were also determined. Significant decrease (P0.05) in falling no. (675-275, 590-296, 469-244 sec.) were observed in the Australian, Argentinean and Debra as a result of addition of 2-12% faba bean respectively. Faba bean melt addition (80%) significantly decrease wet gluten % (30-24, 27-24, 26-19) in Australian, Argentinean and Debra flour respectively. Addition of faba bean malt alone and in combination with either guar gum, calcium phosphate, tartaric acid, or citric acid resulted in significant decrease in the reheological quality of the Australian and Argentinean flour. No significant differences were observed when Debra flour was used. Significant decrease in specific volume was observed in the Australian and Argentinean bread sample upon addition of faba bean malt. While there is no significant differences in bread specific volume between the control and the faba bean malt bread, when using Debra flour. Organolyptic evaluation revealed that faba bean bread came next to the control in acceptability as compared to bread samples made from faba bean malt in addition to either additives used. Citric acid gave bead with unacceptable taste
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