Tasleem A Zafar . Findings – Organoleptic evaluation of developed chapatis indicated that they were acceptable in terms of various sensory parameters. The results showed that the additions of seaweed powder (2–8 %) increased the water absorption of the dough. Wheat flour was supplemented with salt‐treated partially defatted soy dhal, sorghum, rice, maize and pearl millet (50:10:10:10:10:10). The paper has significance in terms of improving the nutritional quality of the chapati without any extra input of time and energy. Save any article or search result from DeepDyve, PubMed, and Google Scholar... all in one place. discover and read the research If you think you should have access to this content, click the button to contact our support team. Wheat flour should be supplemented with different cereals so as to improve the nutritional value. This study was conducted to determine the effects of composite rice (Jasmine, JR and Yellow-11 varieties) flour ratio and water content on the physical quality and sensory acceptability of Thai rice cake. Design/methodology/approach – Wheat flour was supplemented with salt‐treated partially defatted soy dhal, sorghum, rice, maize and pearl millet (50:10:10:10:10:10). Select data courtesy of the U.S. National Library of Medicine. The result shows that ozone treatment is effective to decrease the level of initial microorganisms in buckwheat-based composite flour, which is considered to be one of the most important factors leading to the spoilage of products made from them (Bai et al., 2017).This finding is also consistent with a previous study indicating that TPC of wheat flour treated with gaseous ozone for … Nutritional evaluation of unprocessed composite flour, wheat flour chapatis and composite flour chapatis revealed a significant increase in moisture and protein content and non‐significant difference in ash and crude fibre contents of composite flour chapatis when compared with unprocessed composite flour and wheat flour chapatis. Revalorization of Adansonia digitata L. “Baobab” pulp flour (BPF) to produce a notorious and functional cake in the current study was assessed. Bread produced with seaweed composite flour showed higher values of firmness. Originality/value – The paper has significance in terms of improving the nutritional quality of the chapati without any extra input of time and energy. All DeepDyve websites use cookies to improve your online experience. 2016 Nov;27(supp1):133-138. doi: 10.21315/tlsr2016.27.3.18. They were placed on your computer when you launched this website. You can join in the discussion by joining the community or logging in here.You can also find out more about Emerald Engage. Reset filters. Find any of these words, separated by spaces, Exclude each of these words, separated by spaces, Search for these terms only in the title of an article, Most effective as: LastName, First Name or Lastname, FN, Search for articles published in journals where these words are in the journal name, /lp/emerald-publishing/effect-of-composite-flour-fortification-to-wheat-flour-on-the-quality-21wNXXgciV, Effect of composite flour fortification to wheat flour on the quality characteristics of unleavened bread. To save an article, log in first, or sign up for a DeepDyve account if you don’t already have one. Fei Xu. Start a 14-Day Trial for You and Your Team. A 3×3 full factorial design was used: 3 ratios of JR and Yellow-11 rice flours (10:90, 20:80, 30:70) and 3 levels of water content (0.3, 0.5, 0.7 times of dry-mix weight) were investigated. Composit… From the baker's point of view the most important component of wheat flour is the protein of the gluten that plays a decisive role in dough formation, gas retention and the structure of the crumb. However, the effect of cowpea flour inclusion on the storage characteristics of composite wheat-cowpea (CWC) bread which is essential for the commercial success of the product needs to be studied. The unleavened bread called chapatis in vernacular language is the staple food of the majority of North Indians, which is generally prepared from wheat flour. On the basis of organoleptic evaluation the best combination was used for nutritional evaluation. Copy and paste the desired citation format or use the link below to download a file formatted for EndNote. 111 No. Dough development time and dough weakening values of composite flour were so … Hence, this study was conducted to determine the effect of cowpea flour inclusion on the storage characteristics of CWC bread. It’s your single place to instantly However, wheat flour contains 8‐12 per cent protein and is limited in essential amino acid, so supplementation of partially defatted soy dhal, sorghum, rice, maize and pearl millet will help to improve the nutritional value of chapatis. Composite flours had higher water absorption and dough stability than control flour. Effect of composite flour on proximal composition, color, porosity, texture, and sensory characteristics of cakes was evaluated. Bread is an important staple food in both developing and developed countries and constitutes one of the most important sources of nutrients such as carbohydrate, protein, fibre, vitamins and minerals in the diets of many people worldwide [2]. Search composite flour and egg replacer The results of physicochemical and functional properties of composite flours was shown in Table 2. These were further evaluated organoleptically by the panel of judges. This paper seeks to address this issue. 4. Require these words, in this exact order. You can see your Bookmarks on your DeepDyve Library. Query the DeepDyve database, plus search all of PubMed and Google Scholar seamlessly. Get unlimited, online access to over 18 million full-text articles from more than 15,000 scientific journals. Jia F(1), Ma Z(2), Wang X(1), Li X(1), Liu L(1), Hu X(1). However, wheat flour contains 8‐12 per cent protein and is limited in essential amino acid, so supplementation of partially defatted soy dhal, sorghum, rice, maize and pearl millet will help to improve the nutritional value of chapatis. Various processing methods, namely dough making and roasting involved in chapati making, significantly (p<0.05) reduced the phytic (11 per cent) and polyphenol (64 per cent) content of the developed chapati compared with unprocessed composite flour. To get new article updates from a journal on your personalized homepage, please log in first, or sign up for a DeepDyve account if you don’t already have one. Submitting a report will send us an email through our customer support system. © 2021 DeepDyve, Inc. All rights reserved. This study was performed to evaluate effects of PF added at 0, 5 or 10% (wheat flour‐basis) on physicochemical properties of the composite flour (wheat flour as the control, CPF‐5 and CPF‐10, respectively) and its dough, to evaluate consumer acceptance of CPF breads and to identify factors affecting willingness to purchase of CPF breads. Purpose – The unleavened bread called chapatis in vernacular language is the staple food of the majority of North Indians, which is generally prepared from wheat flour. Wheat flour was incorporated with mushroom flour, black gram flour, soya flour and jowar (sorghum) flour blends in ratios of 100:0:0:0:0, 90:2.5:2.5:2.5:2.5, 80:5.0:5.0:5.0:5.0 and 15,000 peer-reviewed journals. Tasleem A Zafar 1. Practical implications – Wheat flour should be supplemented with different cereals so as to improve the nutritional value. Check all that apply - Please note that only the first page is available if you have not selected a reading option after clicking "Read Article". The composite flour of wheat, cassava, and maize produced bread that exhibited up to 13% increase in volume when pectin was added (Eduardo et al. Nutritional evaluation of unprocessed composite flour, wheat flour chapatis and composite flour chapatis revealed a significant increase in moisture and protein content protein content Subject Category: Properties Enjoy affordable access to Findings - Organoleptic evaluation of developed chapatis indicated that they were acceptable in terms of various sensory parameters. The pectin level had a significant effect on improving the volume in high level roasted cassava bread. for bread making on Alveograph rheological properties and bread quality characteristics were investigated. The consumption of bread in Nigeria is on a steady increase becau… Effect of composite flour fortification to wheat flour on the quality characteristics of... http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png, http://www.deepdyve.com/lp/emerald-publishing/effect-of-composite-flour-fortification-to-wheat-flour-on-the-quality-21wNXXgciV. You may be able to access teaching notes by logging in via Shibboleth, Open Athens or with your Emerald account. © 2021 DeepDyve, Inc. All rights reserved. EFFECT OF VARIETY AND MATURITY STAGE OF CASSAVA (Manihot esculenta) ON FLOUR PROPERTIES AND SENSORY CHARACTERISTICS OF WHEAT-CASSAVA COMPOSITE BREAD MILCAH K. WAMBUA A Thesis Submitted to Graduate School in Partial Fulfillment for the Requirements of a Master of Science Degree in Food Science of Egerton University. Crumb firmness as well as crumb structure of sun-dried bread and of roasted cassava bread was similar to wheat bread. The effects of extruded corn flour (ECF) on the rheological properties of the wheat‐based composite dough and quality of the bread were investigated. Very little attention has been paid to investigate the effect of differently processed cassava flour as ingredients in composite flour for breadmaking. Do not surround your terms in double-quotes ("") in this field. Effect of using Zimbabwean Marcia sorghum and high‐gluten flour on composite bread specific volume. that matters to you. Rheological characteristics of wheat–chickpea composite flour doughs and effect of Amla powder (Phyllanthus emblica L.) addition on the functional properties of bread Show all authors. The spread ratio of control biscuits containing only 100% wheat flour was higher but weight was lower than other cracker biscuits containing gluten-free composite flour. We'll do our best to fix them. A composite coating from Amaranthus cruentus flour and stearic acid (10 g stearic acid/100 g flour, 26 g glycerol/100 g flour and stirring speed at 12000 rpm) was applied on fresh strawberries in or- der to verify the effect on its quality. The oil absorption capacity of Bambara nut flour varied with the particle size and storage period but was all within the range 0.53g/ml – 1.67g/ml as reported by [16] and is also similar to those reported [12]. To rent this content from Deepdyve, please click the button. This paper seeks to address this issue. Organoleptic evaluation of developed chapatis indicated that they were acceptable in terms of various sensory parameters. Different salt treatments were given to soy dhal so as to remove its typical beany flavour. https://doi.org/10.1108/00070700910966014. British Food Journal Khetarpaul, N. and Goyal, R. (2009), "Effect of composite flour fortification to wheat flour on the quality characteristics of unleavened bread", British Food Journal, Vol. Visit emeraldpublishing.com/platformupdate to discover the latest news and updates, Answers to the most commonly asked questions here, (Department of Foods & Nutrition, CCS Haryana Agricultural University, Hisar, India). Composite flours characterized by a higher protein quality resulted in stronger dough and bread comparable to that of wheat flour with sensory acceptable traits ranging from 10%–20% sorghum addition [ 12, 16, 32 ]. Wheat flour (WF 72%) was partially substituted by BPF at 5, 10, and 15% to prepare composite flour (WF + BPF) for potential cake manufacturing. College of Food Science and Technology, Henan University of Technology, Zhengzhou, China. Nutritional evaluation of unprocessed composite flour, wheat flour chapatis and composite flour chapatis revealed a significant increase in moisture and protein content and non‐significant difference in ash and crude fibre contents of composite flour chapatis when compared with unprocessed composite flour and wheat flour chapatis. Department of Food Science and Nutrition, College of Life Sciences, Kuwait University, Safat, Kuwait You may be able to access this content by logging in via Shibboleth, Open Athens or with your Emerald account. Is it possible to compensate for the quality deficits of CFs with the aid of flour improvers? Different flours were mixed with water to form dough followed by preparation of chapati on flat iron plates. The addition of walnut to the wheat flour influenced the binding of moisture; as a result, the composite flour samples had a reduced moisture content as seen in Table 2. Corresponding Author. iii ABSTRACT Effects of Composite Flours on Quality and Nutritional Profile of Flour Tortillas. Select data courtesy of the U.S. National Library of Medicine. Search for more papers by this author. Nhlanhla Mtelisi Dube. Read from thousands of the leading scholarly journals from SpringerNature, Wiley-Blackwell, Oxford University Press and more. As a result the protein and starch digestibility of the developed chapati was improved over the unprocessed composite flour. Author information: (1)College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710062, China. Different flours were mixed with water to form dough followed by preparation of chapati on flat iron plates. The type of processed cassava flour has large effect on the quality parameters of cassava-wheat-maize composite breads. These were further evaluated organoleptically by the panel of judges. All the latest content is available, no embargo periods. Effect of kansui addition on dough rheology and quality characteristics of chickpea-wheat composite flour-based noodles and the underlying mechanism. ABSTRACTThis study assessed the effect of partial replacement of wheat flour with composite mix flour made with 52% quinoa, 22% dry pea, 25% dry carrot, and 1% tocte in cakes, which was raised to three levels of replacing (at 0%, 10%, and 30%). (May 2009) Maria Gritsenko, B.S., Moscow State Agrarian University, Russia. Recent studies on bread quality from composite cassava-wheat flour have investigated the influence of the baking process, the cassava genotype, and effect of an added hydrocolloid, xanthan gum [8–10]. 6, pp. The composite was dried on a double drum drier (Model 20, Drum Drier and Flaker Co, South Bend, IN) heated with steam at 208.6 kPa (135°C). As a result the protein and starch digestibility of the developed chapati was improved over the unprocessed composite flour. The present investigation was carried out to study the effect of incorporation of different flour on the functional properties of composite flours. In principle all baked goods can be made with composite flour, but the loss of quality with yeast-risen products is often considerable. Pastry goods, on the other hand, can tolerate a larger proportion of non-wheat flour. Statistical analysis revealed significant decrease in moisture, protein, crude fiber while increase in the fat content of composite flour. 554-564. https://doi.org/10.1108/00070700910966014, Copyright © 2009, Emerald Group Publishing Limited. 2013). Effect of Soybean Flour on Physico-chemical, Functional, and Rheological Properties of Composite Flour from Rice, Sweet Potato, and Potato Trop Life Sci Res. Bread can be described as a fermented confectionary product produced mainly from wheat flour, water, yeast and salt by a series of processes involving mixing, kneading, proofing, shaping and baking [1]. The RVA results of the composite flour with ECF showed weak thermal viscosity and resistance to starch retrogradation. Composite flours refers to mixtures in which cereal flours, predominantly wheat flour are com- bined with other starch and protein sources including those derived from other cereals, roots, food legumes and oilseeds (Hulse 1974). Different salt treatments were given to soy dhal so as to remove its typical beany flavour. On the basis of organoleptic evaluation the best combination was used for nutritional evaluation. The spread ratio (7.11) and percent spread (100%) of control biscuits (S 1 ) were higher than all types of cracker biscuits (S 2 , S 3 and S 4 ) containing gluten-free composite flour. Read and print from thousands of top scholarly journals. Bookmark this article. You can change your cookie settings through your browser. Journal of Food Quality ISSN 1745-4557 EFFECT OF EGG-REPLACER AND COMPOSITE FLOUR ON PHYSICAL PROPERTIES, COLOR, TEXTURE AND RHEOLOGY, NUTRITIONAL AND SENSORY PROFILE OF CAKES DIPIKA AGRAHAR-MURUGKAR , AIMAN ZAIDI, NACHIKET KOTWALIWALE and CHETAN GUPTA ICAR-Central Institute of Agricultural Engineering, Nabibagh, … Research limitations/implications – Further research is needed regarding the amino acid profile of the developed chapati. Include any more information that will help us locate the issue and fix it faster for you. The effect of composite flour made from tomato seed and wheat flour of 650 type of a strong quality . The use of composite flours with or without wheat gives rise to technical problems in the production of based goods. over 18 million articles from more than EGERTON UNIVERSITY May, … With high level of cassava, bread with roasted cassava flour had a significantly higher volume compared with bread made of sun-dried or fermented cassava flour. DeepDyve's default query mode: search by keyword or DOI. It can be seen that the addition of various amounts of composite flour significantly influences the spread ratio and present spread of cracker biscuits. Unlimited access to over18 million full-text articles. Read "Effect of composite flour fortification to wheat flour on the quality characteristics of unleavened bread, British Food Journal" on DeepDyve, the largest online rental service for scholarly research with thousands of academic publications available at your fingertips. Various processing methods, namely dough making and roasting involved in chapati making, significantly ( p <0.05) reduced the phytic (11 per cent) and polyphenol (64 per cent) content of the developed chapati compared with unprocessed composite flour. Nutritional evaluation of unprocessed composite flour, wheat flour chapatis and composite flour chapatis revealed a significant increase in moisture and protein content and non‐significant difference in ash and crude fibre contents of composite flour chapatis when compared with unprocessed composite flour and wheat flour chapatis. – Emerald Publishing, Keywords: India; Rice; Nutrition; Proteins; Wheat; Food products. Thanks for helping us catch any problems with articles on DeepDyve. To subscribe to email alerts, please log in first, or sign up for a DeepDyve account if you don’t already have one. TPA results showed that the addition of seaweed powder decreased stickiness properties. This result implies that there is no change in the Bambara nut’s flour protein content. Further research is needed regarding the amino acid profile of the developed chapati. Cassava, sweet potato and soybean flour had higher content of ash, fat and crude fiber which explains the higher content of these components in composite flour (Ansari et al., 2013; Tharise et al., 2014). Replacement of wheat flour by potato flour has non significant effect on the ash and carbohydrates contents nitrogen free extract (NFE). Search and discover articles on DeepDyve, PubMed, and Google Scholar, Organize articles with folders and bookmarks, Collaborate on and share articles and folders.

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