Effects of pectin and emulsifiers on the physical and nutritional qualities and consumer acceptability of wheat composite dough and bread.

ABSTRACT: Rheological behaviour and certain quality attributes of the dough and bread prepared from the wheat-millet-Bambara flour (WMB) containing mixtures of emulsifiers and/or apple pectin were investigated. WMB was prepared by substituting wheat flour (WF) with 25% millet flour and 25% Bambara flour. Pectin (1.0-2.0 g) and emulsifiers namely sodium stearoyl lactylate (0.25-0.40 g), polysorbate 80 (0.50-0.80 g), and diacetyl tartaric acid ester of monoglycerides (0.10-0.25 g) mixed in different proportions were added to produce dough and bread. Mixolab was utilised to measure the rheological behaviour of dough and bread made from all mixes were analysed for physical characteristics, nutritional composition, and organoleptic properties. A significant increase in dough development time (emulsifier:

SUBMITTER: Ajibade BO 

PROVIDER: S-EPMC6342795 | biostudies-literature | 2019 Jan

REPOSITORIES: biostudies-literature