Influence of fibre from different cereals on the rheological characteristics of wheat flour dough and on biscuit quality
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
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| Relation |
http://ir.cftri.com/8658/
FC-03-07 |
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| Title |
Influence of fibre from different cereals on the rheological
characteristics of wheat flour dough and on biscuit quality
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| Creator |
Sudha, M. L.
Vetrimani, R. Leelavathi, K. |
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| Subject |
04 Wheat
26 Bakery products |
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| Description |
Demand for health oriented products such as sugar-free, low calorie and high fibre products is increasing. One such recent trend is to
increase the fibre content in food products to overcome health problems such as hypertension, diabetes, and colon cancer, among others.
Consumption of high fibre products consisting of indigestible cellulose, hemicellulose, lignin and gums have several health benefits. Apart
from these benefits, b-glucan-rich fibres have the benefit of reducing the absorption of glucose. Fibre sources from wheat, rice, oat and
barley were used to study their influence on rheological characteristics of wheat flour dough and biscuit making quality. Ash, total protein
and dietary fibre content of bran samples ranged between 4% and 10%, 12% and 14% and 20.4% and 49.5%, respectively. Farinograph
characteristics of the wheat flour-bran blends showed increase in water absorption from 60.3% to 76.3% with increase in the level
of bran from 0% to 40%. The resistance to extension values as well as extensibility of the dough decreased with increase in the bran level.
The spread ratio of the biscuits prepared from wheat, rice and oat bran blends decreased from 8.38 to 7.52, whereas the same increased to
9.3 for biscuits prepared from barley bran blends. The breaking strength values of biscuits ranged between 1.34 and 3.83 kg. Highly
acceptable biscuits could be obtained by incorporating 30% of oat bran or 20% of barley bran in the formulation.
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| Date |
2007
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| Type |
Article
PeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/8658/1/Food_Chemistry_100%284%29_2007_1365-1370.pdf
Sudha, M. L. and Vetrimani, R. and Leelavathi, K. (2007) Influence of fibre from different cereals on the rheological characteristics of wheat flour dough and on biscuit quality. Food Chemistry, 100. pp. 1365-1370. |
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