ISSN:
1573-9104
Keywords:
Detarium microcarpum
;
Moisture retention
;
Mucuna flagellipes
;
Oven spring
;
Polysaccharide gums
;
White bread
Source:
Springer Online Journal Archives 1860-2000
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
Notes:
Abstract Incorporation of Detarium Microcarpum (Dm) and Mucuna flagellipes (Mf) water soluble polysaccharides (gums) at 0.0 to 0.5% levels in wheat flour was studied to evaluate their effect on the rheological properties of wheat flour dough and white bread quality. At all levels of incorporation, there were increases (p≤ 0.05) in water absorption of the dough. Doughs containing gums had higher (p≤ 0.05) mixing tolerance index than the control. Set back viscosities decreased by 4.0 RVU and 9.0 RVU with increased levels of Dm and Mf gum incorporation, respectively. Significantly (p≤ 0.05) higher oven spring occurred in all the gum substituted white bread when compared to the control. The 0.5% gum substituted breads had a significantly (p≤ 0.05) higher sensory score for crumb grain, texture but lower (p〈0.05) crumb firmness than the control as determined instrumentally. Textural analysis after 5 days storage revealed that Dm and Mf gums improved moisture retention properties of the bread and reduced crumb firming tendency.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1023/A:1008111610481
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