Effect of black gram flour as egg replacer on microstructure of biscuit dough and its impact on edible qualities
2018
Ali, Rashida | Saeed, Syed Muhammad Ghufran | Ali, Syed Arsalan | Sayed, Syed Asad | Ahmed, Rahil | Mobin, Lubna
The present study is based on the investigation of the differences in microstructure of dough after egg replacement by black gram flour (BGF) using the technique scan-electronmicroscopy (SEM). It also includes evaluating the impact of BGF on physicochemical properties of flour, dough rheology and on the end quality of biscuits. The study provided a practical solution for eliminating egg from the recipe of biscuits to minimize certain health issues and to promote bakery products excluding egg as an ingredient. The biscuits made with black gram flour instead of egg were found to be equally good in comparing the textural, dimensional and sensorial properties of biscuits. The dough behavior during on-line processing indicated excellent machinable properties of black gram flour. The results obtained from SEM, glutomatic, farinograph, viscoamylograph and texture analyzer proved that quality of biscuit from BGF is superior to the control while comparing certain parameters. It may be concluded that BGF is an excellent substitute of egg in biscuit recipe and will rectify many of the health issues in future. The present findings suggest correlation between SEM microstructure and rheological behavior of dough.
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