Quality Characterstics of Toast Bread Devekoped from Composite Flour of Dicoccum Wheat (Triticum Dicoccum Schrank Schuebl)
| dc.contributor.advisor | Nirmala B. Yenagi | |
| dc.contributor.author | Yombom Bam | |
| dc.date.accessioned | 2016-11-22T13:33:01Z | |
| dc.date.available | 2016-11-22T13:33:01Z | |
| dc.date.issued | 2013 | |
| dc.description.abstract | The present investigation was carried out to study the quality characteristics of dicoccum wheat varieties for development of fiber enriched toast bread. Two dicoccum wheat varieties (DDK-1025 and DDK-1029), one commercial dicoccum wheat and one check bread wheat UAS-304 were studied for nutritional, functional and processing qualities. Dicoccum wheat based toast bread was standardized for optimum addition of dicoccum flour, sugar, salt and fat, enriched with medicinal herb. Developed toast bread was assessed for nutritional and storage quality. Dicoccum wheat varieties were high in protein, ash, crude fiber, dietary fiber and trace elements such as Mn, Cu, Zn and Fe contents as compared to bread wheat. Among the dicoccum wheat varieties DDK-1029 exhibited better functional properties for preparation of toast bread. The organoleptically acceptable optimized dicoccum wheat toast bread was developed by composite flour mix of dicoccum and refined flour in 75:25 proportions and addition of 6g sugar, 1.5g yeast, 1.5g salt and 25g fat with one per cent chakramuni herb. The protein, fat, ash, crude fiber and dietary fiber contents of dicoccum toast bread were significantly higher than refined flour. Among the dicoccum wheat varieties the nutritional profile of DDK-1029 toast bread was good. The crude fiber content of developed toast bread was significantly higher than commercial toast bread. Enriched toast bread of dicoccum wheat enhanced the crude fiber by 20-25 per cent. The dietary fiber content of refined flour toast bread was 2.74 per cent whereas in dicoccum wheat toast bread with and without enrichment ranged from 12.04-15.49 and 13.71-16.08 respectively. The enriched dicoccum toast bread was found acceptable during the storage period of one month. The study indicates that dicoccum wheat flour can be used in bakery to enrich the dietary fiber content of toast bread as healthy food. | en_US |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/86974 | |
| dc.publisher | UAS, Dharwad | en_US |
| dc.research.problem | Quality Characterstics of Toast Bread Devekoped from Composite Flour of Dicoccum Wheat (Triticum Dicoccum Schrank Schuebl) | en_US |
| dc.sub | Food Technology | en_US |
| dc.these.type | M.Sc | |
| dc.title | Quality Characterstics of Toast Bread Devekoped from Composite Flour of Dicoccum Wheat (Triticum Dicoccum Schrank Schuebl) | en_US |
| dc.type | Thesis | en_US |