Synergistic Effect of Spices and Herbs on Rheological and Bread Making Properties of Wheat Flour

被引：0
|
作者：
Dhillon, G. K. [1 ]
Kaur, A. [1 ]
Bhise, Suresh [2 ]
Ahluwalia, P. [1 ]
机构：
[1] Punjab Agr Univ, Dept Food Sci & Technol, Ludhiana, Punjab, India
[2] Anand Agr Univ, BACA, Hort Coll, Food Proc Technol, Anand, Gujarat, India
来源：
JOURNAL OF PURE AND APPLIED MICROBIOLOGY | 2016年 / 10卷 / 02期
关键词：
D O I：
暂无
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
Cinnamon, clove, garlic, oregano and thyme were added at 1 or 2 % in wheat flour in combinations to investigate their effect on rheological and bread making properties. Incorporation of spices and herbs in combination significantly increased the water absorption (%) and dough development time as compared to control; while a decrease in dough stability was observed. Presence of spices and herbs significantly reduced the peak temperature and viscosities of the flour suspension. Bread was prepared by adding above mentioned spices and herbs and analyzed for baking and sensory quality. Spices and herbs significantly decreased the loaf volume and specific volume of the prepared bread. Spiced bread was liked by the panelist. Sensory scores for some combinations were higher than the control bread.
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页码：1099 / 1107
页数：9
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