Low carbohydrate high fat flour: its rheology, bread making, physico-sensory and staling characteristics

Rao, S. Jyothsna; Kumar, K Ashwath; Indrani, D.

doi:10.1007/s13197-021-05235-w

Cited by 4 publications

(6 citation statements)

References 31 publications

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“…The texture score decreased to 6.2 for the highest level of incorporation. The decrease in texture score was attributed to the increased hardness due to retrogradation of the starch and staling (Rao et al ., 2021). These results are supported by the increased compression force of doughnuts while measuring the instrumental texture analyser.…”

Section: Resultsmentioning

confidence: 99%

“…The volume of doughnuts improved from 94.3 mL for 10% BVP to 106.3 mL with the addition of CA. The application of α‐amylase helped to increase the gas production capacity of the dough during the proofing stage, which leads to increased bread volume by its ability to reduce the starch gelatinisation viscosity, leading to a better oven spring (Rao et al ., 2021). The weight and compression force decreased with the addition of CA.…”

Section: Resultsmentioning

confidence: 99%

“…The weight of the doughnuts was noted, and the volume of doughnuts was measured as per rapeseed displacement methods (Rao et al ., 2021). The colour of the doughnut crumb was measured in terms of lightness (L*) (0–100); red (+a*)/green (−a*); yellow (+b*)/blue (−b*) using the Hunter colour analyser (Colour Flex® EZ, Hunter Associates Laboratory Inc. Reston, VA) (Kumar & Sharma, 2018).…”

Section: Methodsmentioning

confidence: 99%

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Beta Vulgaris root as a natural food colouring in doughnut: Dough rheological properties and bioactive composition

Kumar

Vanitha

Sudha

et al. 2022

Int J of Food Sci Tech

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Summary In the present study, the influence of Beta vulgaris root powder (BVP) incorporated at 0%, 5%, 7.5%, 10% and 12.5% levels on the empirical and fundamental rheological characteristics; dough texture properties; nutritional and bioactive components in the doughnut were carried out. The addition of BVP, decreased the WAC (58.4%–51.2%), DDT (6.19–1.31 min), extensibility (148–95 mm), and springiness (4.56–3.24 N) and viscosity parameters to varying extent. The frequency sweep test indicated that both the dynamic moduli increased and G' was higher than G" at all levels indicating the solid elastic structure of the dough. The dimensional characteristics of the doughnuts indicated a decrease in volume (103.3–85 mL) and an increase in weight (35.8–46.7 g) and compression force (11.6–14.5 N). The sensory studies indicated that 10% BVP incorporated doughnut was highly acceptable with higher dietary fibre content. The higher retention of betacyanin (17.88 mg 100 g−1), betaxanthin (12.9 mg 100 g−1), betanin (6.61 mg 100 g−1), TPC (25.74 mg GAE 100 g−1), TFC (77.08 mg QE 100 g−1) and TAC (28.76 mMTE 100 g−1) was observed.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

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Beta Vulgaris root as a natural food colouring in doughnut: Dough rheological properties and bioactive composition

Kumar

Vanitha

Sudha

et al. 2022

Int J of Food Sci Tech

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“…The texture profile analysis (TPA) of PB in terms of hardness, springiness, cohesiveness and chewiness was measured using a texture analyser (Stable microsystems‐TA.HDi) in triplicates as per the method explained by Rao et al . (2022). The three‐dimensional colour coordinates (L, a, b values) were measured using D‐65 illuminant, with a spectral resolution of 10 nm and a particular spectral range of 400–700 nm (colour flex, CFLX‐45‐2, Hunter Colour lab, Hunter associates Laboratory Inc.; Reston, VA, USA) (Kumar & Sharma, 2018).…”

Section: Methodsmentioning

confidence: 99%

“…The carbohydrate content was determined by a difference method as explained by Rao et al . (2022). The dietary fibre content of the sample was estimated as per the enzymatic gravimetric method explained by Kumar & Sudha (2021).…”

Section: Methodsmentioning

confidence: 99%

Influence of Poaceae flours on the empirical rheology, processing, quality characteristics of pizza base and digestibility studies

Padmaiah,

Kathalsar,

Chandrashekhar

et al. 2023

Int J of Food Sci Tech

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SummaryThe study focused on utilizing the flours of the Poaceae family to replace whole wheat flour (WWF) in pizza. The millet blend (MB) was prepared using finger millet and pearl millet flours and mixed in a 1:1 ratio. The WWF was replaced with MB at 0, 25, 50, 75 and 100% levels and studied its effect on empirical rheology, technical aspects of processing, micro‐structural and nutritional characteristics of pizza base (PB). The incorporation of MB to WWF significantly diminished the water absorption capacity (80‐40%) and increased the dough development time (4.27‐14.37 min) and stability (2.35‐11.07). Starch pasting studies indicated that with the incorporation of MB, the gelatinization temperature increased (63.6‐76.3°C), and all the other viscosity parameters decreased with the incorporation of MB. Texture profile studies showed that the hardness of the PB increased and lost visco‐elastic properties due to the presence of MB. The sensory score indicated that up to 50% incorporation of MB was acceptable, with a 7.5 (MBPB) score. The protein matrix was disrupted, and starch granules leached out due to MB addition. The results of nutritional studies revealed a significant increase in ash (2.01‐2.73%), dietary fiber (9.40‐11.19), protein (4.96‐6.88%) and in‐vitro protein digestibility (41.77‐49.80), and decrease in in‐vitro starch digestibility (28.41‐17.97%) and estimated glycemic index (59‐56) values in MBPB indicating the benefits of utilizing millet flours in the new generation foods such as pizza bases for diversification.

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Rheological characteristics of wheat flour fortified with Musaceae flours and physicochemical properties of layered flat-bread (Parotta)

Kumar,

Kasar,

Vijayanand

et al. 2024

Food Measure

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Low carbohydrate high fat flour: its rheology, bread making, physico-sensory and staling characteristics

Cited by 4 publications

References 31 publications

Beta Vulgaris root as a natural food colouring in doughnut: Dough rheological properties and bioactive composition

Beta Vulgaris root as a natural food colouring in doughnut: Dough rheological properties and bioactive composition

Influence of Poaceae flours on the empirical rheology, processing, quality characteristics of pizza base and digestibility studies

Rheological characteristics of wheat flour fortified with Musaceae flours and physicochemical properties of layered flat-bread (Parotta)

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