Effect of Wheat and Oat Brans on the Dough Rheological and Quality Characteristics of Instant Vermicelli
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/10831/
http://10.1111/j.1745-4603.2011.00329.x |
|
| Title |
Effect of Wheat and Oat Brans on the Dough
Rheological and Quality Characteristics
of Instant Vermicelli
|
|
| Creator |
Sudha, M. L.
Rajeswari, G. Venkateswara Rao, G. |
|
| Subject |
05 Texture
04 Wheat |
|
| Description |
Wheat bran (WB) and oat bran (OB), which are rich in dietary fiber content, were
blended separatelywith wheat flour at 0, 5, 10, 15 and 20%.The incorporation ofWB
and OB increased the farinograph water absorption from 58.3 to 64.1 and 62.3%,
respectively. The dough stability decreased from10 to 5.5 and 7.0 min. The increase
in maximumpressure value was greater upon the addition ofWB. The peak viscosity
value decreased from818 to 673 Brabender units (BU) upon the addition ofWB.The
addition of either WB or OB in the preparation of instant vermicelli made the
strands tough. Themoisture content and oil uptake decreased from6.5 to 5.1% and
from 18.3 to 16.6%, respectively. The cooked weight decreased, while the cooking
loss increased with increasing levels of either of the bran. Combination ofWB (5%)
and OB (10–15%) resulted in instant vermicelli of acceptable quality having total
dietary fiber content of 6.12%.
|
|
| Date |
2012
|
|
| Type |
Article
PeerReviewed |
|
| Format |
application/pdf
|
|
| Language |
en
|
|
| Identifier |
http://ir.cftri.com/10831/1/Journal%20of%20Texture%20Studies%2043%20%282012%29%20195%E2%80%93202.pdf
Sudha, M. L. and Rajeswari, G. and Venkateswara Rao, G. (2012) Effect of Wheat and Oat Brans on the Dough Rheological and Quality Characteristics of Instant Vermicelli. Journal of Texture Studies, 43. pp. 195-202. |
|