Studies on the baking properties of non-wheat flours–I. Breadfruit (Artocarpus artilis)
作者:
EsuosoKayode O.,
BamiroFrancis O.,
期刊:
International Journal of Food Sciences and Nutrition
(Taylor Available online 1995)
卷期:
Volume 46,
issue 3
页码: 267-273
ISSN:0963-7486
年代: 1995
DOI:10.3109/09637489509012558
出版商: Taylor&Francis
数据来源: Taylor
摘要:
The possibility of producing bread from wheat (WF)/Breadfruit (BF), composite flour has been examined. Wheat flour was supplemented with up to 50% breadfruit flour. Chemical analysis of the breadfruit flour indicated a high starch content (80.9±0.9%), a fairly high crude fibre and ash contents (1.6±0.3; 4.2±0.3%) respectively and a low protein content (4.0±0.5%). Brabender amylograph pasting viscosity of the various flour and flour blends indicated that apart from the 100% WF, 10% BF/WF blends recorded the best pasting characteristics in terms of the starch stability, gelatinization index and set back values. While the 100% BF exhibited the poorest pasting characteristics. Physical characteristics indicated that only 100% WF and 10% BF/WF were free of cracks and crumbliness, 20% and 30% BF/WF had slight cracks, while others are dense and highly cracked. This was reflected on the panellist judgment during sensory evaluation. There was no significant difference atP<0.05 between the control (100% WF) and the composite bread samples up to 30% level of breadfruit flour. Others differed significantly.
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