Evaluation of Dough Rheological Properties and Quantitative and Qualitative Characteristics of Semi Volume Barbari Bread Containing Millet Flour

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RAFIE H.; GHIAFEH DAVOODI M.

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Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2021 | Volume:18 | Issue:113 Page(s): 197-209

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Title

Evaluation of Dough Rheological Properties and Quantitative and Qualitative Characteristics of Semi Volume Barbari Bread Containing Millet Flour

Author(s)

RAFIE H. | GHIAFEH DAVOODI M. | Issue Writer Certificate

Keywords

Barbari breadQ2

Millet flourQ1

Guar gumQ2

Xanthan gumQ1

Farinograph propertiesQ1

Abstract

The production of composite breads, in addition to reducing dependence on wheat, will improve the nutritional value of the final product and diversify the consumer food basket. So, the aim of this study was investigation of the effect of replacing wheat flour by Millet flour at levels of 10, 20 and 30% in formulation at the presence of different ratios of guar-Xanthan gums (0. 3-0. 1, 0. 6-0. 15 and 0. 9-0. 2%) on dough rheological properties and physicochemical and sensorial characteristics of semi volume Barbari bread in completely randomized factorial design (p˂ 0. 05). The results of farinograph test showed that the amount of water absorption, dough development time, stability time and value of the dough valorimeter decreased by increasing the amount of Millet flour in the formulation and increased by increasing amount of gum and Xanthan gum. In addition, the results indicated the moisture content and specific volume by increasing the amount of Millet flour and addition gums, were decreased and increased respectively. Although the amount of water activity and texture firmness (2 h and 3 days after baking) were increased, while by increasing the amount of gums, these qualitative parameters were decreased. The results of evaluation crust color showed the L* and a* values were decreased and the a* value was increased by addition Millet flour. On the other hand by adding different levels of gums the L* and a* values were increased and had no significant effect on b* value. In the sensory evaluation, the sample containing 10% Millet flour, 0. 9% of guar and 0. 2% xanthan was introduced as the best sample by panelists. Therefore, by adding a suitable level of gluten-free millet grain to the bread formulation, in addition to creating variety in the food basket, its nutritional value can also be improved.

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APA: Copy

RAFIE, H., & GHIAFEH DAVOODI, M.. (2021). Evaluation of Dough Rheological Properties and Quantitative and Qualitative Characteristics of Semi Volume Barbari Bread Containing Millet Flour. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 18(113 ), 197-209. SID. https://sid.ir/paper/371372/en

Vancouver: Copy

RAFIE H., GHIAFEH DAVOODI M.. Evaluation of Dough Rheological Properties and Quantitative and Qualitative Characteristics of Semi Volume Barbari Bread Containing Millet Flour. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2021;18(113 ):197-209. Available from: https://sid.ir/paper/371372/en

IEEE: Copy

H. RAFIE, and M. GHIAFEH DAVOODI, “Evaluation of Dough Rheological Properties and Quantitative and Qualitative Characteristics of Semi Volume Barbari Bread Containing Millet Flour,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 18, no. 113 , pp. 197–209, 2021, [Online]. Available: https://sid.ir/paper/371372/en

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