EFFECT OF INCORPORATION OF PUFFED BENGALGRAM FLOUR ON THE QUALITY OF BREAD

Authors
RATHNA K NEELAKANTAN S
Citation
K. Rathna et S. Neelakantan, EFFECT OF INCORPORATION OF PUFFED BENGALGRAM FLOUR ON THE QUALITY OF BREAD, Journal of Food Science and Technology, 32(2), 1995, pp. 169-171
Citations number
NO
Categorie Soggetti
Food Science & Tenology
Journal title
Journal of Food Science and Technology → ACNP
ISSN journal
00221155
Volume
32
Issue
2
Year of publication
1995
Pages
169 - 171
Database
ISI
SICI code
0022-1155(1995)32:2<169:EOIOPB>2.0.ZU;2-2
Abstract
Puffed Bengalgram flour was substituted at 5 to 25% levels in bread fo rmula. As the level of puffed Bengalgram flour increased, dough stabil ity and mixing tolerance index decreased. Substitution beyond 20% resu lted in a progressive decrease in loaf volume and deterioration in cru mb grain as well as texture. Addition of potassium bromate was found t o be an effective improver. Puffed Bengalgram flour-substituted bread could be Stored well upto 4 days in polyethylene bags.