Effect of rice, corn and soy flour addition on characteristics of bread produced from different wheat cultivars

Sabanis, D; Tzia, C

dc.contributor.author	Sabanis, D	en
dc.contributor.author	Tzia, C	en
dc.date.accessioned	2014-03-01T01:30:17Z
dc.date.available	2014-03-01T01:30:17Z
dc.date.issued	2009	en
dc.identifier.issn	1935-5130	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/19528
dc.subject	Bread	en
dc.subject	Durum wheat	en
dc.subject	Firmness	en
dc.subject	Gluten	en
dc.subject	Rheological properties	en
dc.subject	Sensory analysis	en
dc.subject.other	Bread	en
dc.subject.other	Durum wheat	en
dc.subject.other	Firmness	en
dc.subject.other	Gluten	en
dc.subject.other	Rheological properties	en
dc.subject.other	Sensory analysis	en
dc.subject.other	Amino acids	en
dc.subject.other	Rheology	en
dc.subject.other	Grain (agricultural product)	en
dc.subject.other	Glycine max	en
dc.subject.other	Triticum aestivum	en
dc.subject.other	Triticum turgidum subsp. durum	en
dc.subject.other	Zea mays	en
dc.title	Effect of rice, corn and soy flour addition on characteristics of bread produced from different wheat cultivars	en
heal.type	journalArticle	en
heal.identifier.primary	10.1007/s11947-007-0037-7	en
heal.identifier.secondary	http://dx.doi.org/10.1007/s11947-007-0037-7	en
heal.language	English	en
heal.publicationDate	2009	en
heal.abstract	Preparation and consumption of bread enriched with flours that contain appreciable amounts of protein, lysine, dietary fiber, and minerals will provide a healthy alternative to consumers and also a lowering of bread making cost in countries where wheat is not a major domestic crop. Addition of rice, corn, and soy flour to bread and durum wheat flours at 10, 20, 30, 40, 50% levels was carried out to examine the effects on the baking (specific volume, color, firmness) and sensory characteristics of bread. Dough rheological properties were also studied using Brabender Farinograph and Extensograph. Results of the present study suggest that incorporation of rice, corn, and soy in bread wheat flour up to a level of 10% (flour basis) and in durum wheat flour up to 20% produces bread without any negative effect in quality attributes such as color, hardness, and flavor and reasonable acceptance offering promising nutritious and healthy alternative to consumers. Increasing levels of substitution (30 and 50%) resulted in decreasing dough strength, extensibility, and loaf volume, due to the replacement of gluten by the added protein. Overall acceptability scores of these breads were found to be very low. The durum flour can be substituted with nongluten flours up to 10% more than the bread wheat flour because of its stronger gluten matrix and better dough rheological characteristics. © 2007 Springer Science + Business Media, LLC.	en
heal.publisher	SPRINGER	en
heal.journalName	Food and Bioprocess Technology	en
dc.identifier.doi	10.1007/s11947-007-0037-7	en
dc.identifier.isi	ISI:000262642000005	en
dc.identifier.volume	2	en
dc.identifier.issue	1	en
dc.identifier.spage	68	en
dc.identifier.epage	79	en