EVALUATION OF WHEAT FLOUR SUBSTITUTION BY CORN -POTATO FLOUR ON QUANTITATIVE AND QUALITATIVE PROPERTIES OF BAGUETTE

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HADIAN M.; GHIAFEH DAVOODI M.

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Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2017 | Volume:14 | Issue:66 Page(s): 95-103

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Title

EVALUATION OF WHEAT FLOUR SUBSTITUTION BY CORN -POTATO FLOUR ON QUANTITATIVE AND QUALITATIVE PROPERTIES OF BAGUETTE

Author(s)

HADIAN M. | GHIAFEH DAVOODI M. | Issue Writer Certificate

Keywords

COMPOSITE BAGUETTE BREADQ1

CORNQ2

POTATOQ2

GUAR GUMQ2

TEXTUREQ2

Abstract

Dependence on a single product such as wheat and bread from that, is a serious threat to sustainable food security in the light of the limited resources in agriculture has always been threatened. So the aim of this study was to investigate the possibility of replacing 30% of the wheat flour in baguette bread formulation, with a mixture of CORN flour and POTATO flour at three levels of 20-10, 15-15 and 10-20%, by using of GUAR GUM in levels of 0, 0.25 and 0.5%. The changes of physicochemical, visual, textural and sensory properties of final product was studied in a completely randomized factorial arrangement test (p<0.05). According to the results different levels of composite flour had no significant effect on the moisture content, specific volume and L* and a* values of samples crust color. However, with the increase in CORN flour in the formulation of baguette bread the porosity and b* value were increased and the firmness was decreased. In addition, these results showed 0.25% GUAR GUM was able to improve the quantity and quality of COMPOSITE BAGUETTE BREAD. Finally, based on the results of the sensory evaluation samples containing 0.25% GUAR GUM in all levels of CORN and POTATO flour composite were the best. It seems to be a mixture of CORN flour and POTATO are a appropiate substitute for composite bulk bread production with cheap gums.

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APA: Copy

HADIAN, M., & GHIAFEH DAVOODI, M.. (2017). EVALUATION OF WHEAT FLOUR SUBSTITUTION BY CORN -POTATO FLOUR ON QUANTITATIVE AND QUALITATIVE PROPERTIES OF BAGUETTE. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 14(66), 95-103. SID. https://sid.ir/paper/71668/en

Vancouver: Copy

HADIAN M., GHIAFEH DAVOODI M.. EVALUATION OF WHEAT FLOUR SUBSTITUTION BY CORN -POTATO FLOUR ON QUANTITATIVE AND QUALITATIVE PROPERTIES OF BAGUETTE. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2017;14(66):95-103. Available from: https://sid.ir/paper/71668/en

IEEE: Copy

M. HADIAN, and M. GHIAFEH DAVOODI, “EVALUATION OF WHEAT FLOUR SUBSTITUTION BY CORN -POTATO FLOUR ON QUANTITATIVE AND QUALITATIVE PROPERTIES OF BAGUETTE,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 14, no. 66, pp. 95–103, 2017, [Online]. Available: https://sid.ir/paper/71668/en

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