DEVELOPMENT OF VARIETY BAKED PRODUCTS INCORPORATING CEREAL BRAN
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Date
2011
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PAU Ludhiana
Abstract
Now a days, consumers have been looking for food ingredients that are natural and healthy.
Baked products are considered as an excellent vehicle for fortification, value addition and
feeding at mass scale. Keeping in view the above factors there was a need to develop and
standardize the technology for bakery products (buns, pizza base and flat bread) using fibre as
enrichment source. Therefore, cereal brans have been identified as fortificant. This will also
improve the functionality of cereal bran for potential utilization. The addition of increasing
levels of fibre in a long way improves the health status of vast majority of health conscious
population who are the main target of this technology. The effect of blending of wheat flour
with wheat bran, oat bran and rice bran, singly and in combination (0-15%) on the physiochemical,
rheological, baking characteristics were examined. Protein and dietary content of
wheat flour increased with addition of bran. Pasting properties of wheat flour were
significantly affected with addition of bran in blends. Significant variations were assessed in
the farinographic properties of flour bran blends. High percentage of water absorption was
noticed at 15 percent level of bran, while mixing tolerance index decreased at this level.
Quality products (buns, pizza base, flat bread) were prepared with incorporation of cereal
bran up to 0-15 percent. Maximum loaf weight was observed at 15 percent bran enrichment of
product, where as loaf volume decreased at higher percentage of bran in products. L* and a*
values of baked products significantly affected at higher level of bran supplementation.
Supplementation of fibre sources has significant effect on the texture of baked products.
Recommended level of wheat bran and oat bran is 10 percent and rice bran and bran in
combination is 5 percent for all the production of value added baked products. Overall the
quality of fibre enriched buns, pizza base and flat bread were at acceptable level, which was
reflected from mass consumer acceptability.
Keywords: Cereal brans, baked products, sensory quality, texture, colour, visual assessment
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