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

[41] Physicochemical properties of fermented sweet potato flour in wheat composite flour and its use in white bread
Yuliana, N.
Nurdjanah, S.
Dewi, Y. R.
INTERNATIONAL FOOD RESEARCH JOURNAL, 2018, 25 (03): : 1051 - 1059
[42] Addition of enzymes to improve sensory quality of composite wheat–cassava bread
Luca Serventi
Sidsel Jensen
Leif H. Skibsted
Ulla Kidmose
European Food Research and Technology, 2016, 242 : 1245 - 1252
[43] Physicochemical and Antioxidant Properties of Wheat Bread Enriched with Hazelnuts and Walnuts
Pycia, Karolina
Ivanisova, Eva
FOODS, 2020, 9 (08)
[44] Rheological, baking, and sensory properties of composite bread dough with breadfruit (Artocarpus communis Forst) and wheat flours
Bakare, Adegoke H.
Osundahunsi, Oluwatooyin F.
Olusanya, Joseph O.
FOOD SCIENCE & NUTRITION, 2016, 4 (04): : 573 - 587
[45] MANURIAL REQUIREMENT OF A LONG-TERM HYBRID SORGHUM-WHEAT CROPPING SEQUENCE
RAGHUWANSHI, RKS
NEMA, ML
DUBEY, DD
UMAT, R
THAKUR, HS
INDIAN JOURNAL OF AGRONOMY, 1988, 33 (03) : 295 - 299
[46] Partial Substitution of Wheat Flour with Fish Protein Powder Influences Physicochemical, Rheological, and Sensory Properties of the Flour, Dough, and Bread
Shekarabi, Seyed Pezhman Hosseini
Shahbazi, Mahsa
JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY, 2022, 31 (01) : 2 - 18
[47] Effect of flaxseed flour addition on physicochemical and sensory properties of functional bread
Marpalle, Pandurang
Sonawane, Sachin K.
Arya, Shalini Subhash
LWT-FOOD SCIENCE AND TECHNOLOGY, 2014, 58 (02) : 614 - 619
[48] Comparative study of physicochemical, nutritional, phytochemical, and sensory properties of bread with plantain and soy flours partly replacing wheat flour
Udomkun, Patchimaporn
Masso, Cargele
Swennen, Rony
Romuli, Sebastian
Innawong, Bhundit
Fotso Kuate, Apollin
Akin-Idowu, Pamela Eloho
Alakonya, Amos
Vanlauwe, Bernard
FOOD SCIENCE & NUTRITION, 2022, 10 (09): : 3085 - 3097
[49] Effect of different forms of buckwheat addition on the physicochemical and sensory properties of bread
Eren, Erdi
Akkaya, Murat Reis
CZECH JOURNAL OF FOOD SCIENCES, 2024, 42 (03) : 216 - 223
[50] Addition of enzymes to improve sensory quality of composite wheat-cassava bread
Serventi, Luca
Jensen, Sidsel
Skibsted, Leif H.
Kidmose, Ulla
EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2016, 242 (08) : 1245 - 1252

← 1 2 3 4 5 →