Studies on flattened bread produced from wheat-corn-soybean flour mixtures [Egypt]
1985
Ragab, M. (Zagazig Univ. (Egypt). Faculty of Agriculture) | Damir, A.A.
The effect of the addition of different proportions (20, 30 and 40%) of corn flour with and without 10% defatted soybean flour on the physical characteristics and bread quality of two types of wheat flour was studied. At any level of substitution, the corn flour had a detrimental effect mixing characteristics of both hard and soft wheat flours dough. Water absorption, mixing time, stability time and time to breakdown decreased, while mixing tolerance index increased with gradual increase of corn flour added. However, hard wheat flour tended to carry auxillary corn substitutions and still have reasonable mixing properties as compared to soft wheat flour. Furthermore, the detrimental effect caused by the addition of corn flour was generally overcome when 10% of defatted soybean flour was included in the mixture. Replacing wheat flour with corn flour affected the flattened bread quality. With increasing amounts of corn flour, the loaf volume and specific volume decreased. The deterioration effects of corn flour was minimized by the addition of defatted soybean flour to the mixture. Organoleptically, breads made form soft and /or hard wheat flours replaced with 10% corn and 10% soybean, and with 20% corn and 10% soybean flours respectively were more comparable to the control bread.
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