LEGUME SUPPLEMENTED FLAT BREAD: NUTRITIVE VALUE, TEXTURAL and ORGANOLEPTIC CHANGES DURING STORAGE

Sharma, Savita; Sekhon, K. S.; Nagi, H. P. S.

doi:10.1111/j.1745-4549.1995.tb00289.x

Cited by 7 publications

(9 citation statements)

References 5 publications

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“…Flours milled from chickpeas, pigeon peas, faba beans, small red, black, pinto and navy beans, as well as defatted soybean flour, have been incorporated into flat bread formulations for nutritional fortification. The optimal tolerance level of pulse flour addition varied from 10 to 27% depending on the type of pulse crop 4–7…”

Section: Introductionmentioning

confidence: 99%

Incorporation of pulse flours of different particle size in relation to pita bread quality

et al. 2012

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Section: Introductionmentioning

confidence: 99%

Incorporation of pulse flours of different particle size in relation to pita bread quality

et al. 2012

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“…Many food ingredients such as wheat bran (Al‐Saqer et al . 2000), apple pomace (Masoodi and Chauhan 1998) and legume (Sharma et al . 1995), other than those mentioned above, have been included in bread formulation to increase its diversity, nutritional value and product appeal.…”

Section: Introductionmentioning

confidence: 99%

“…Bread is mainly made of wheat flour, water, salt and yeast, and it is consumed all over the world. Many food ingredients such as wheat bran (Al-Saqer et al 2000), apple pomace (Masoodi and Chauhan 1998) and legume (Sharma et al 1995), other than those mentioned above, have been included in bread formulation to increase its diversity, nutritional value and product appeal. Accordingly, the objectives of this research were to produce shiitake stipe bread, to evaluate the influence of shiitake stipe flour on bread quality (including specific volume, color and sensory evaluation).…”

Section: Introductionmentioning

confidence: 99%

Quality of Shiitake Stipe Bread

Lin¹,

Tseng

et al. 2008

Journal of Food Processing and Preservation

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Shiitake (Lentinula edodes [Berk.] Pegler) stipe was used to substitute wheat flour to make bread. Bread quality including specific volume, color and sensory evaluation, and taste components including proximate composition, soluble sugars, free amino acids and 5'-nucleotides in shiitake stipe bread were analyzed and compared with those of white bread. Specific volumes were 4.02, 4.00, 3.89 and 3.75 cm(3)/g for white bread, 2%, 5% and 7% shiitake stipe breads, respectively. All breads had a comparable profile in proximate composition. Furthermore, 5% shiitake stipe bread contained more total soluble sugars and total free amino acids. Both breads contained considerately low amounts of monosodium glutamate-like and sweet components of free amino acids. Content of flavor 5'-nucleotides in 5% shiitake stipe bread was much higher than that in white bread. Shiitake stipe flour added into the dough resulted in 5% shiitake stipe bread with lower lightness and whiteness index values. All sensory results exhibited that substituting 5% of wheat flour in the bread formula with shiitake stipe flour did significantly lower bread acceptability. Overall, shiitake stipe could be incorporated into bread to provide its beneficial health effects

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“…Bread is consumed all over the world and many food ingredients such as wheat bran (Al‐Saqer et al. 2000), apple pomace (Masoodi and Chauhan 1998) and legume (Sharma et al. 1995), have been included in bread formulation.…”

Section: Introductionmentioning

confidence: 99%

“…Silver ear is commonly used as food in Oriental countries and can be added to food as a supplement to extend and broaden its consumption and provide the beneficial health effects through various food products. Bread is consumed all over the world and many food ingredients such as wheat bran (Al-Saqer et al 2000), apple pomace (Masoodi and Chauhan 1998) and legume (Sharma et al 1995), have been included in bread formulation. Steamed bun is mainly made of wheat flour, water and yeast and consumed all over the Chinese world.…”

Section: Introductionmentioning

confidence: 99%

Quality of Silver Ear Steamed Bun

Tsai

Yang

Tseng

et al. 2010

Journal of Food Processing and Preservation

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Silver ear (Tremella fuciformis Berkeley) was incorporated into steamed bun. Quality attributes including specific volume, color and sensory evaluation and taste components in silver ear steamed bun were analyzed and compared with those of white steamed bun. Specific volumes were 4.00, 3.54, 3.31 and 2.66 cm(3)/g for white steamed bun, 2, 5 and 10% silver ear steamed buns, respectively. Silver ear steamed buns contained more total soluble sugars and total free amino acids. All steamed buns contained considerately low amounts of monosodium glutamate-like and sweet components of free amino acids and flavor 5'-nucleotides. Silver ear steamed buns became browner as more silver ear flour was added. However, 2 and 5% silver ear steamed buns were moderately acceptable. Overall, silver ear could be incorporated into steamed bun to provide its beneficial health effects

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LEGUME SUPPLEMENTED FLAT BREAD: NUTRITIVE VALUE, TEXTURAL and ORGANOLEPTIC CHANGES DURING STORAGE

Cited by 7 publications

References 5 publications

Incorporation of pulse flours of different particle size in relation to pita bread quality

Incorporation of pulse flours of different particle size in relation to pita bread quality

Quality of Shiitake Stipe Bread

Quality of Silver Ear Steamed Bun

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