Effect of multigrains on rheological, microstructural and quality characteristics of north Indian parotta - An Indian flat bread

被引：31

作者：

Indrani, D. ^{[1
]}

Swetha, P. ^{[1
]}

Soumya, C. ^{[1
]}

Rajiv, Jyotsna ^{[1
]}

Rao, G. Venkateswara ^{[1
]}

机构：

[1] Cent Food Technol Res Inst, Flour Milling Baking & Confectionery Technol, Mysore 570020, Karnataka, India

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2011年 / 44卷 / 03期

关键词：

Indian flat bread; Multigrains; Rheology; Microstructure; Nutrition; HYDROCOLLOIDS; DOUGH; TEXTURE; CHAPATI; STARCH;

D O I：

10.1016/j.lwt.2010.11.017

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Effect of replacement of whole-wheat flour with multigrain blend, MGB (chick pea split without husk, barley, soya bean and fenugreek seeds) at 10, 20, 30 and 40 g/100 g on rheological characteristics of whole-wheat flour and quality of north Indian parotta (NIP) making was studied. Use of increasing amount of MGB from 0 to 40 g/100 g increased farinograph water absorption, decreased dough stability, extensograph resistance to extension, extensibility, amylograph peak viscosity and overall quality score of NIP from 53 to 38 for the maximum score of 60. Use of combination of dry gluten powder, sodium stearoyl-2-lactylate and hydroxypropylmethylcellulose separately and in combination significantly improved the overall quality of NIP with 30 g/100 g MGB. Addition of multigrains increased the protein, fat, dietary fiber and mineral contents of north Indian parotta. (c) 2010 Elsevier Ltd. All rights reserved.

引用

页码：719 / 724

页数：6

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