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- Title
Bread making performance of oat incorporated composite wholegrain flours -- a response surface analysis.
- Authors
Kaur, A.; Kaur, J.; Kaur, P.
- Abstract
Bread was prepared using composite wholegrain flour blend comprising wheat, oats, quality protein maize (QPM) and soybean. Central composite rotatable design (CCRD) with three independent variables oat flour, QPM flour and soybean flour at five levels and four dependent variables, i.e. specific volume, loaf height, crumb firmness and overall acceptability scores, were used to conduct the experiments. Highly acceptable composite bread was obtained by combining optimized level of ingredients with whole wheat flour to make a blend of 100 g. The optimized level of ingredients was oat flour 10.00 g, QPM flour 10.00 g and soybean flour 5.375 g per 100 g flour with 81.5% desirability. The resultant bread had high, protein content, crude fibre and overall acceptability. The optimized bread had higher total phenolic content and significantly (p ≤ 0.05) high anti-oxidant activity as compared to whole wheat (control) bread.
- Subjects
NUTRITIONAL value of bread; BREAD; FLOUR; WHEAT products; OATS; COOKING
- Publication
International Food Research Journal, 2015, Vol 22, Issue 6, p2413
- ISSN
1985-4668
- Publication type
Article