Fatty acids, mineral composition ond functional (bread and chapati) properties of high protein and high lysine barley lines

Anjum, Faqir Muhammad; Ali, Amjad; Chaudhry, Niaz M

doi:10.1002/jsfa.2740550403

Cited by 23 publications

(9 citation statements)

References 7 publications

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“…However, dough stability time was decreased clearly at the highest levels of additives, which agrees with the results of Anjum et al [18]. This increase in dough stability might be due to the presence of appreciable amounts of proteins and colloidal compounds of the additives tested.…”

Section: Rheological Properties Of Doughsupporting

confidence: 88%

Production of iron‐fortified bread employing some selected natural iron sources

Bakr

1997

Nahrung

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Iron fortification of wheat breads is the optimal approach for reducing the high prevalence of iron deficiency in wheat-eating developing countries as in Egypt. The effectiveness of some natural iron-fortificants for potential use in Egyptian bread was tested. Defatted soybean flour, soybean flour, soybean hull flour, molasses and fenugreek flour at different levels besides FeSO4.7H2O as standard were separately incorporated in the wheat flour dough. Dough characteristics were studied using a Brabender Farinograph, where addition of such fortificants improves significantly (p < 0.05) the water absorption, development time, dough stability and dough weakening. Good breads with high nutritive value, excellent crust color, crumb grain and high overall acceptability were produced by adding either 10% defatted soybean flour, 5% soybean hull flour, 2% molasses or 4% fenugreek flour. Rat feeding trials have shown a good haematological response, i.e. higher haemoglobin (Hb) and haematocrit (Hct) values gained. Additional work is needed to identify other fortification options and to develop targeted fortification programes that will supply iron to all segments of a population in greatest need.

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Section: Rheological Properties Of Doughsupporting

confidence: 88%

Production of iron‐fortified bread employing some selected natural iron sources

Bakr

1997

Nahrung

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“…These results agree well with those reported by Anjum et al [22] and Yue et al [20], they found that the high level of substitution of sunflower protein concentrate and isolate may have been responsible for decreasing the dough stability time.…”

Section: Data Insupporting

confidence: 83%

Chemical, nutritional and sensory properties of bread supplemented with lupin seed (Lupinus albus) products

Mubarak

2001

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Sweet lupin Lupinus albus seed flour (SLSF), two sweet lupin protein isolates (SLPI-I and SLPI-II) and sweet lupin seed protein concentrate (SLSPC) were added to wheat flour (WF) in an amount of 3, 6, 9 and 12% of wheat flour. The effects of lupin products supplementation on physical dough properties were studied using a Brabender farinograph. Loaves were prepared from the various blends using the straight dough procedure and then evaluated for volume, crust and crumb colour, crumb texture, flavour and overall quality. Water absorption, development time and dough weakening were significantly (P < 0.05) increased as the lupin product levels increased in all doughs; however, dough stability decreased. Lupin products could be added to WF up to 9% level (SLPI-I and SLPI-II) and 6% level (for other lupin products), without any observed detrimental effect on bread sensory properties. No significant (P > 0.05) differences were recorded in loaf volume between control and breads containing SLPI-I and II (up to 9% level) and SLSPC (up to 3% level). Addition of lupin products increased the content of protein and total essential amino acids, especially lysine. The addition also improved in-vitro protein digestibility.

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“…It has served as the staple food of the Indian subcontinent and parts of the Middle East for centuries. The nutritional quality of chapati has been improved by mixing wheat flour with soy flour (Gandhi & Bourne, 1988;Lindell & Walker, 1984), barley flour (Anjum, Ali, & Chaudhry, 1991;Leelavathi & Haridas Rao, 1988;Sood, Dhaliwal, Kalia, & Sharma, 1992), black gram flour, corn flour, millet (Gujral & Pathak, 2002).…”

Section: Introductionmentioning

confidence: 98%

Improving the texture and delaying staling in rice flour chapati with hydrocolloids and α-amylase

Gujral

Rosell

2004

Journal of Food Engineering

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Fatty acids, mineral composition ond functional (bread and chapati) properties of high protein and high lysine barley lines

Abstract: Six barley lines derivedfrom crosses involving Hiproly (SV 73608x stearic acid, 1, linoleic acid,

Cited by 23 publications

References 7 publications

Production of iron‐fortified bread employing some selected natural iron sources

Production of iron‐fortified bread employing some selected natural iron sources

Chemical, nutritional and sensory properties of bread supplemented with lupin seed (Lupinus albus) products

Improving the texture and delaying staling in rice flour chapati with hydrocolloids and α-amylase

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