Physicochemical and sensory properties of extruded sorghum-wheat composite bread

被引：23

作者：

Jafari, Morteza ^{[1
]}

Koocheki, Arash ^{[1
]}

Milani, Elnaz ^{[2
]}

机构：

[1] FUM, Dept Food Sci & Technol, POB 91775-1163, Mashhad, Iran

[2] Iranian Acad Ctr Educ Culture & Res ACECR, Mashhad, Iran

来源：

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION | 2018年 / 12卷 / 01期

关键词：

Sorghum flour; Extrusion cooking; Composite bread; Image analysis; Sensory properties; GLUTEN-FREE BREAD; DOUGH RHEOLOGY; EXTRUSION-COOKING; TEXTURAL PROPERTIES; QUALITY PARAMETERS; CASSAVA STARCH; RICE BREAD; FLOUR; FORMULATIONS; HYDROCOLLOIDS;

D O I：

10.1007/s11694-017-9649-4

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Sorghum flour was extruded at 110 and 160 degrees C die temperature with 10, 14 and 18% feed moisture. The effect of extruded sorghum flour incorporation (10%) on physical (moisture, specific volume, crumb cell structure, color and crumb texture) and sensory properties of sorghum-wheat composite bread were evaluated. The extrusion cooking of sorghum flour increased the bread crumb moisture, hardness and redness whereas it decreased its crumb lightness. Extrusion cooking increased the number of cells/cm(2), produced smaller average pore size with low pore area fraction and decreased the specific volume in the composite bread and formed denser bread structure. Sensory results indicated that the extrusion cooking reduced the sandy properties of sorghum, improved the sorghum-wheat bread flavor and increased the overall acceptability of sorghum-wheat bread.

引用

页码：370 / 377

页数：8

共 50 条

[31] Physicochemical and Functional Properties of Extruded Sorghum-Based Bean Analog
Adedeji, Akinbode A.
Joseph, Michael V.
Plattner, Brian
Alavi, Sajid
JOURNAL OF FOOD PROCESS ENGINEERING, 2017, 40 (02)
[32] Composite wheat-germinated brown rice flours: selected physicochemical properties and bread application
Charoenthaikij, Phantipha
Jangchud, Kamolwan
Jangchud, Anuvat
Prinyawiwatkul, Witoon
No, Hong Kyoon
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2012, 47 (01): : 75 - 82
[33] Effect of extruded finger millet (Eleusine coracan L.) on textural properties and sensory acceptability of composite bread
Patil, Sharmila S.
Rudra, Shalini G.
Varghese, Eldho
Kaur, Charanjit
FOOD BIOSCIENCE, 2016, 14 : 62 - 69
[34] Quality Properties of White Bread with Native and Extruded Wheat Bran Supplements
Ugarcic-Hardi, Z.
Komlenic, D. Koceva
Jukic, M.
Kules, A.
Jurkin, I.
CZECH JOURNAL OF FOOD SCIENCES, 2009, 27 : S285 - S289
[35] Optimization of The Amount of Chickpea Sourdough and Dry Yeast in Wheat Bread Formulation: Evaluation of Physicochemical, Sensory and Antioxidant Properties
Ertop, Muge Hendek
Seker, Ibrahim Tugkan
FOOD SCIENCE AND TECHNOLOGY RESEARCH, 2018, 24 (01) : 45 - 53
[36] PHYSICOCHEMICAL EVALUATION OF SORGHUM-EXTRUDED PRODUCTS
GUTIERREZ, RR
GOMEZ, MH
ARCHIVOS LATINOAMERICANOS DE NUTRICION, 1988, 38 (01) : 132 - 142
[37] Nutritional Composition, Physicochemical Properties, Antioxidant Activity, and Sensory Quality of Matricaria chamomilla-Enriched Wheat Bread
Kerbab, Khawla
Sanah, Ibtissem
Djeghim, Fairouze
Belattar, Nadjah
Santoro, Valentina
D'Elia, Maria
Rastrelli, Luca
FOODS, 2025, 14 (05)
[38] Wheat Bread Enriched with Black Chokeberry (Aronia melanocarpa L.) Pomace: Physicochemical Properties and Sensory Evaluation
Cacak-Pietrzak, Grazyna
Dziki, Dariusz
Gawlik-Dziki, Urszula
Parol-Nadlonek, Natalia
Kalisz, Stanislaw
Krajewska, Anna
Stepniewska, Sylwia
APPLIED SCIENCES-BASEL, 2023, 13 (12):
[39] Sensory profile, consumer acceptance, and physicochemical properties of pan bread made with imported or domestic commercial wheat flour
Kwak, Han Sub
Kim, Mi Jeong
Kim, Sang Sook
JOURNAL OF SENSORY STUDIES, 2019, 34 (02)
[40] Effects of White Sorghum Flour Levels on Physicochemical and Sensory Characteristics of Gluten-Free Bread
Adzqia, Fahrunnisa
Suwonsichon, Suntaree
Thongngam, Masubon
FOODS, 2023, 12 (22)

← 1 2 3 4 5 →