Effect of native and germinated finger millet flour on rheological and sensory characteristics of biscuits
Summary Wheat flour was replaced with native finger millet flour (NFMF) and germinated finger millet flour (GFMF) at 30–50% levels to make soft dough biscuits. Dough rheological properties and baking characteristics of the blends were evaluated. Farinograph data of wheat flour replaced with NFMF and...
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Published in | International journal of food science & technology Vol. 47; no. 11; pp. 2413 - 2420 |
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Main Authors | , , |
Format | Journal Article |
Language | English |
Published |
Oxford
Blackwell Publishing Ltd
01.11.2012
Wiley-Blackwell Wiley Subscription Services, Inc |
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Wheat flour was replaced with native finger millet flour (NFMF) and germinated finger millet flour (GFMF) at 30–50% levels to make soft dough biscuits. Dough rheological properties and baking characteristics of the blends were evaluated. Farinograph data of wheat flour replaced with NFMF and GFMF showed a decrease in water absorption, dough stability and an increase in mixing tolerance index as the level of replacement increased. Extensibility of dough decreased for both NFMF and GFMF as the levels increased. The hardness of biscuit dough measured by texture profile analysis increased from 125 to 234 N for NFMF and 118 to 126 N for GFMF. Scanning electron microscopic studies on the biscuit dough showed polygonal finger millet starch granules adhering to wheat starch granules and protein matrix. The results of the study indicated that the replacement level of 40% with either NFMF or GFMF produced biscuits with acceptable sensory attributes. Addition of sodium stearoyl‐2‐lactylate (SSL) showed further improvement in terms of spread ratio, surface characteristics and texture. |
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AbstractList | Summary Wheat flour was replaced with native finger millet flour (NFMF) and germinated finger millet flour (GFMF) at 30-50% levels to make soft dough biscuits. Dough rheological properties and baking characteristics of the blends were evaluated. Farinograph data of wheat flour replaced with NFMF and GFMF showed a decrease in water absorption, dough stability and an increase in mixing tolerance index as the level of replacement increased. Extensibility of dough decreased for both NFMF and GFMF as the levels increased. The hardness of biscuit dough measured by texture profile analysis increased from 125 to 234 N for NFMF and 118 to 126 N for GFMF. Scanning electron microscopic studies on the biscuit dough showed polygonal finger millet starch granules adhering to wheat starch granules and protein matrix. The results of the study indicated that the replacement level of 40% with either NFMF or GFMF produced biscuits with acceptable sensory attributes. Addition of sodium stearoyl-2-lactylate (SSL) showed further improvement in terms of spread ratio, surface characteristics and texture. [PUBLICATION ABSTRACT] Wheat flour was replaced with native finger millet flour (NFMF) and germinated finger millet flour (GFMF) at 30-50% levels to make soft dough biscuits. Dough rheological properties and baking characteristics of the blends were evaluated. Farinograph data of wheat flour replaced with NFMF and GFMF showed a decrease in water absorption, dough stability and an increase in mixing tolerance index as the level of replacement increased. Extensibility of dough decreased for both NFMF and GFMF as the levels increased. The hardness of biscuit dough measured by texture profile analysis increased from 125 to 234 N for NFMF and 118 to 126 N for GFMF. Scanning electron microscopic studies on the biscuit dough showed polygonal finger millet starch granules adhering to wheat starch granules and protein matrix. The results of the study indicated that the replacement level of 40% with either NFMF or GFMF produced biscuits with acceptable sensory attributes. Addition of sodium stearoyl-2-lactylate (SSL) showed further improvement in terms of spread ratio, surface characteristics and texture. Summary Wheat flour was replaced with native finger millet flour ( NFMF ) and germinated finger millet flour ( GFMF ) at 30–50% levels to make soft dough biscuits. Dough rheological properties and baking characteristics of the blends were evaluated. Farinograph data of wheat flour replaced with NFMF and GFMF showed a decrease in water absorption, dough stability and an increase in mixing tolerance index as the level of replacement increased. Extensibility of dough decreased for both NFMF and GFMF as the levels increased. The hardness of biscuit dough measured by texture profile analysis increased from 125 to 234 N for NFMF and 118 to 126 N for GFMF . Scanning electron microscopic studies on the biscuit dough showed polygonal finger millet starch granules adhering to wheat starch granules and protein matrix. The results of the study indicated that the replacement level of 40% with either NFMF or GFMF produced biscuits with acceptable sensory attributes. Addition of sodium stearoyl‐2‐lactylate ( SSL ) showed further improvement in terms of spread ratio, surface characteristics and texture. Summary Wheat flour was replaced with native finger millet flour (NFMF) and germinated finger millet flour (GFMF) at 30–50% levels to make soft dough biscuits. Dough rheological properties and baking characteristics of the blends were evaluated. Farinograph data of wheat flour replaced with NFMF and GFMF showed a decrease in water absorption, dough stability and an increase in mixing tolerance index as the level of replacement increased. Extensibility of dough decreased for both NFMF and GFMF as the levels increased. The hardness of biscuit dough measured by texture profile analysis increased from 125 to 234 N for NFMF and 118 to 126 N for GFMF. Scanning electron microscopic studies on the biscuit dough showed polygonal finger millet starch granules adhering to wheat starch granules and protein matrix. The results of the study indicated that the replacement level of 40% with either NFMF or GFMF produced biscuits with acceptable sensory attributes. Addition of sodium stearoyl‐2‐lactylate (SSL) showed further improvement in terms of spread ratio, surface characteristics and texture. |
Author | Gupta, Sheetal Venkateswara Rao, G. Shimray, Crassina A. |
Author_xml | – sequence: 1 givenname: Crassina A. surname: Shimray fullname: Shimray, Crassina A. email: crassina@cftri.org organization: Flour Milling, Baking and Confectionery Technology Department, CSIR-Central Food Technological Research Institute, 570020, Mysore, India – sequence: 2 givenname: Sheetal surname: Gupta fullname: Gupta, Sheetal organization: Flour Milling, Baking and Confectionery Technology Department, CSIR-Central Food Technological Research Institute, 570020, Mysore, India – sequence: 3 givenname: G. surname: Venkateswara Rao fullname: Venkateswara Rao, G. organization: Flour Milling, Baking and Confectionery Technology Department, CSIR-Central Food Technological Research Institute, 570020, Mysore, India |
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Keywords | Bakery product Biscuit rheology Biscuit making characteristics Flour scanning electron microscope native finger millet flour Scanning microscope Millet Sodium Cereal product sodium stearoyl-2-lactylate germinated finger millet flour Rheological properties |
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Notes | ArticleID:IJFS3117 ark:/67375/WNG-F306G6R3-S istex:4E89AD9384E24FE58331089936FAD70D87F451A8 Figure S1. Farinograph characteristics of wheat flour replaced with native finger millet flour (NFMF) and germinated finger millet flour (GFMF).Figure S2. Extensograph characteristics of wheat flour replaced with native finger millet flour (NFMF) and germinated finger millet flour (GFMF). Table S1. Texture profile analysis of biscuit dough as influenced by replacement of wheat flour with NFMF and GFMF.Table S2. Physical characteristics of biscuits as influenced by replacement of wheat flour with NFMF and GFMF. Table S3. Sensory characteristics of biscuits as influenced by replacement of wheat flour with NFMF and GFMF. ObjectType-Article-2 SourceType-Scholarly Journals-1 ObjectType-Feature-1 content type line 23 |
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Wheat flour was replaced with native finger millet flour (NFMF) and germinated finger millet flour (GFMF) at 30–50% levels to make soft dough biscuits.... Summary Wheat flour was replaced with native finger millet flour ( NFMF ) and germinated finger millet flour ( GFMF ) at 30–50% levels to make soft dough... Summary Wheat flour was replaced with native finger millet flour (NFMF) and germinated finger millet flour (GFMF) at 30-50% levels to make soft dough biscuits.... Wheat flour was replaced with native finger millet flour (NFMF) and germinated finger millet flour (GFMF) at 30-50% levels to make soft dough biscuits. Dough... |
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SubjectTerms | Biological and medical sciences Biscuit making characteristics Biscuits Cereal and baking product industries Dough Fingers Flour Food industries Food science Fundamental and applied biological sciences. Psychology germinated finger millet flour Millet native finger millet flour Rheology scanning electron microscope sodium stearoyl-2-lactylate Surface layer Texture Wheat |
Title | Effect of native and germinated finger millet flour on rheological and sensory characteristics of biscuits |
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