Document Detail


Influence of organic acids on rheological and bread-making characteristics of fortified wheat flour.
MedLine Citation:
PMID:  22053854     Owner:  NLM     Status:  Publisher    
Abstract/OtherAbstract:
Flour was fortified with premix containing ferrous fumarate and folic acid. Organic acids such as citric acid, malic acid and tartaric acid, which are promoters of iron bioavailability, were added at three levels and their influence on rheological and bread-making characteristics was studied. Farinograph water absorption increased with fortificants, but with addition of organic acids there was a decrease. Maximum pressure was 77 mm in control, which increased to 78-88 mm with the addition of different acids to the fortified flour. Addition of organic acids to fortified flour brought about a decrease in peak viscosity, hot paste viscosity, cold paste viscosity and setback values. The L, a and b values of fortified breads were similar to that of control. Sensory analysis revealed marginal differences in the overall quality of breads prepared with fortified flour with the addition of organic acids.
Authors:
Sheetal Gupta; Crassina A Shimray; G Venkateswara Rao
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Publication Detail:
Type:  JOURNAL ARTICLE     Date:  2011-11-4
Journal Detail:
Title:  International journal of food sciences and nutrition     Volume:  -     ISSN:  1465-3478     ISO Abbreviation:  -     Publication Date:  2011 Nov 
Date Detail:
Created Date:  2011-11-7     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  9432922     Medline TA:  Int J Food Sci Nutr     Country:  -    
Other Details:
Languages:  ENG     Pagination:  -     Citation Subset:  -    
Affiliation:
Department of Flour Milling, Baking and Confectionery Technology, CSIR - Central Food Technological Research Institute , Mysore 500020 , India.
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