INFLUENCE OF ADDITIVE PREMIX, WHEY PROTEINS, EXTRUDED AND GERMINATED FLOUR ON GLUTEN FREE DOUGH RHEOLOGICAL PARAMETERS AND FLATBREAD CHARACTERISTICS: A MIXTURE DESIGN APPROACH
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Medientyp:
E-Artikel
Titel:
INFLUENCE OF ADDITIVE PREMIX, WHEY PROTEINS, EXTRUDED AND GERMINATED FLOUR ON GLUTEN FREE DOUGH RHEOLOGICAL PARAMETERS AND FLATBREAD CHARACTERISTICS: A MIXTURE DESIGN APPROACH
Beteiligte:
P. Patil, Sonal;
S. Arya, Shalini
Erschienen:
Slovak University of Agriculture in Nitra, 2019
Erschienen in:
Journal of microbiology, biotechnology and food sciences, 8 (2019) 5, Seite 1198-1204
Sprache:
Ohne Angabe
DOI:
10.15414/jmbfs.2019.8.5.1198-1204
ISSN:
1338-5178
Entstehung:
Anmerkungen:
Beschreibung:
Additives, elastic proteins and flour modification treatments such as germination and extrusion help in the enhancement of the viscoelastic as well as subjective properties of a dough system and flatbread characteristics. Hence, in the present study efforts were made to substitute the gluten free formulation with modified flours as well as elastic proteins and additives. Mixture design approach was used for the purpose using central composite design. Response variables were dough rheological parameters like stickiness and strength along with flatbread characteristics like L value, tear force and extensibility. Regression equations were developed to predict the responses of dough rheological parameters and flatbread characteristics. 3D plots were drawn to understand the behavior of these responses. Optimised levels were 1.5% additive premix, 10% extruded flour, 20% germinated flour and 5% whey protein that resulted in 39.09 g dough stickiness, 2.14 g dough strength, 40.9 L value, 224.67 g tear force and 1.70 mm extensibility. Principle component analysis showed significant relationship between dough rheological parameters (dough stickiness, dough strength) and flatbread characteristics (L value, tear force extensibility).