Possibility of utilization alternative cereals (millet and barley) for improvement technological properties of bread gained from flour of poor technological quality
2016
Živančev, Dragan (Institute of Field and Vegetable Crops, Novi Sad (Serbia)) | Torbica, Aleksandra (Institute of Food Technology, Novi Sad (Serbia)) | Tomić, Jelena (Institute of Food Technology, Novi Sad (Serbia)) | Janić-Hajnal, Elizabet (Institute of Food Technology, Novi Sad (Serbia))
The aim of the study was to examine does it possible to improve bread properties of the bread based on wheat flour of poor technological quality by substitution of barley and millet flour. For that purpose were examined chemical properties of raw materials (Wheat flour of extremely poor technological quality (WFPQ), dehulled wholegrain barley flour (DWBF) and decorticated millet flour (DMF)), as well as rheological properties of doughs (WFPQ flour and mixtures of DWBF and DMF with WFPQ in ratios 10:90 and 30:70) and end-use quality of control and composite breads. The substitution of the small amount of WFPQ with DMF (10%) improved most of the bread properties, whereas the sensory properties stay almost the same. Also, substitution of the high amount of DMF (30 %) neither showed effects of improvement and worsening for to the most of technological properties. On the other hand, substitution with DWBF has negative impact on the most technological properties of composite bread.
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