Quality attributes of breads made from wheat-millet composite flours fortified with vital wheat gluten
<p>The effects of incorporating pearl millet (<u>Pennisetwn americanum</u> (L.) Leeke) flour into wheat (<u>Triticum aestivum</u> L.) flour along with vital wheat gluten were evaluated. Bread was made from wheat flour (control) and composite flours of 30%, 4O%, and 50%...
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| Other Authors: | |
| Format: | Others |
| Language: | en |
| Published: |
Virginia Tech
2014
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| Online Access: | http://hdl.handle.net/10919/44222 http://scholar.lib.vt.edu/theses/available/etd-08142009-040405/ |
| Summary: | <p>The effects of incorporating pearl millet (<u>Pennisetwn
americanum</u> (L.) Leeke) flour into wheat (<u>Triticum aestivum</u>
L.) flour along with vital wheat gluten were evaluated.
Bread was made from wheat flour (control) and composite
flours of 30%, 4O%, and 50% pearl millet Flour replacement
with (5%) and without vital wheat gluten. The quality
attributes of the loaves were assessed by dough rheology
tests, differential scanning calorimetry (DSC), and both
objective and sensory evaluation.</p>
<p>
Farinograph results indicated that millet flour
decreased absorption (water uptake) when compared to the
control, decreased peak time for dough development and dough
stability. Vital wheat gluten increased dough stability of
the composite flours.</p>
<p>
A stepwise decrease in loaf volume was observed with
each increase in millet content of the composite flours.
Addition of vital wheat gluten did not significantly increase the loaf volume of the breads. Bread made from
higher percentages of pearl millet flour also had a higher
moisture content, firmer texture and darker crumb color.</p>
<p>
Differential scanning calorimetry (DSC ) resul ts
indicated that the control breads staled faster and that
loaves of bread containing 50% millet flour with gluten
exhibited the least amount of staling by day 7.</p>
<p>
Results of sensory evaluation indicated that millet
flour replacement resulted in bread with darker crumb and
crust color, and a more bitter and intense after taste.
Vital wheat gluten was judged by panelists to darken crust
color, increase cell uniformity and improve chewiness.
Consumer panelists preferred bread made from 30% millet
without wheat gluten over the breads made from the other
composite flours.</p>
<p>In conclusion, pearl millet flour can be used to replace
part of wheat flour in the bread making process and the
addition of vital wheat gluten is not necessary.</p> === Master of Science |
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