Evaluation of dough rheological properties and bread texture of pearl millet-wheat flour mix

被引：26

作者：

Maktouf, Sameh ^{[1
,2
,3
,4
,5
]}

Ben Jeddou, Khawla ^{[1
,5
]}

Moulis, Claire ^{[2
,3
,4
,5
]}

Hajji, Hejer ^{[1
,5
]}

Remaud-Simeon, Magali ^{[2
,3
,4
,5
]}

Ellouz-Ghorbel, Raoudha ^{[1
,5
]}

机构：

[1] Univ Sfax, Unite Enzymes & Bioconvers, ENIS, Route Soukra Km 4, Sfax 3038, Tunisia

[2] Univ Toulouse, INSA, UPS, INP,LISBP, 135 Ave Rangueil, F-31077 Toulouse, France

[3] INRA, UMR792, Ingn Syst Biol & Proc, F-31400 Toulouse, France

[4] CNRS, UMR5504, F-31400 Toulouse, France

[5] Fac Sci Tunis, Lab Microorganismes & Biomol Act, Campus Univ, Tunis 2092, Tunisia

来源：

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 2016年 / 53卷 / 04期

关键词：

Millet flour; Wheat flour; Rheological properties; Texture analysis; Bread volume; FAT BINDING-CAPACITY; FUNCTIONAL-PROPERTIES; QUALITY; PROTEINS; STARCH; OPTIMIZATION; METHODOLOGY; RETENTION; SYSTEM; HEALTH;

D O I：

10.1007/s13197-015-2065-z

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

This study was undertaken with the objective of formulating composite bread using pearl millet (Pennisetum glaucum) and wheat (Triticum aestivum) flours . Rheological and bread making properties of composite flours were evaluated. Mixolab results revealed torque increased and dough stability time decreased upon incorporation of pearl millet flour in wheat flour. The incorporation of millet flour at optimum level (5 %) led to an increase of the dough strength (W) and the elasticity-to-extensibility ratio (P/L) by 31 % and 65 % respectively. The bread texture and volume were also improved. These findings indicated the potentiality of using millet flour in bread making.

引用

页码：2061 / 2066

页数：6

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