DETERMINATION OF CHEMICAL, SENSORY AND MECHANICAL TEXTURE CHARACTERISTICS OF REDUCED GLUTEN BARBARI BREAD MADE FROM WHEAT FLOUR AND MILLET FLOUR BLEND

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RASHIDI H.; AZARBAD H.R.; MAZAHERI TEHRANI M.

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Paper Information

Journal: JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ) Year:2016 | Volume:26 | Issue:1 Page(s): 139-149

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Title

DETERMINATION OF CHEMICAL, SENSORY AND MECHANICAL TEXTURE CHARACTERISTICS OF REDUCED GLUTEN BARBARI BREAD MADE FROM WHEAT FLOUR AND MILLET FLOUR BLEND

Author(s)

RASHIDI H. | AZARBAD H.R. | MAZAHERI TEHRANI M. | Issue Writer Certificate

Keywords

MILLETQ1

BARBARI BREADQ2

GLUTEN REDUCTIONQ2

NUTRITION VALUEQ2

BREAD CHARACTERISTICSQ2

Abstract

MILLET contains several valuable compounds, therefore is used in different food products. To inves-tigate the effect of replacement of wheat flour with MILLET flour, 0, 25, 50 and 75% of the initial formula was replaced by MILLET flour and then chemical properties (protein, fat and ash) of flour mixture were determined. Furthermore, sensory (underscores, and loss of porosity, hardness and softness of texture, chewiness, smell and taste) and texture (hardness and elasticity) of bread sam-ples were determined. The level of fat and ash increased significantly (P<0.05) with an increase in the amount of MILLET flour but differences between protein quantity of samples weren’t significant. By increasing of MILLET flour incomposite flour, gluten content decreased significantly (P<0.05). The amount of water required to prepare the dough and thickness of bread samples with MILLET flour, was lower than control sample. Sensory evaluation showed that the sensory properties of bread samples are inversely related to the amount of MILLET flour. Bread sample with 75% MILLET flour, had hard and brittle texture and the taste was quite bitter and astringent. Instrumental texture analysis of bread samples showed that by increasing the amount of MILLET flour, stiffness and elastic-ity of breads increased and reduced respectively. It seems that the use of MILLET flour bread in the amount of 25% in the flour formula of BARBARI BREAD is possible and using higher amounts of MILLET flour is required additional researches to modify and improved BREAD CHARACTERISTICS.

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APA: Copy

RASHIDI, H., AZARBAD, H.R., & MAZAHERI TEHRANI, M.. (2016). DETERMINATION OF CHEMICAL, SENSORY AND MECHANICAL TEXTURE CHARACTERISTICS OF REDUCED GLUTEN BARBARI BREAD MADE FROM WHEAT FLOUR AND MILLET FLOUR BLEND. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), 26(1), 139-149. SID. https://sid.ir/paper/148654/en

Vancouver: Copy

RASHIDI H., AZARBAD H.R., MAZAHERI TEHRANI M.. DETERMINATION OF CHEMICAL, SENSORY AND MECHANICAL TEXTURE CHARACTERISTICS OF REDUCED GLUTEN BARBARI BREAD MADE FROM WHEAT FLOUR AND MILLET FLOUR BLEND. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ)[Internet]. 2016;26(1):139-149. Available from: https://sid.ir/paper/148654/en

IEEE: Copy

H. RASHIDI, H.R. AZARBAD, and M. MAZAHERI TEHRANI, “DETERMINATION OF CHEMICAL, SENSORY AND MECHANICAL TEXTURE CHARACTERISTICS OF REDUCED GLUTEN BARBARI BREAD MADE FROM WHEAT FLOUR AND MILLET FLOUR BLEND,” JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), vol. 26, no. 1, pp. 139–149, 2016, [Online]. Available: https://sid.ir/paper/148654/en

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