Rheological properties and quality evaluation on Egyptian balady bread and biscuits supplemented with flours of ungerminated and germinated legume seeds or mushroom

• Autorzy: Eissa H. A. , Hussein A.S. , Mostafa B.E.
• Języki publikacji: EN

Abstrakty

EN

Raw and germinated chick peas and kidney peas flours and mushroom flours as a partial substitute for wheat flour in Egyptian balady bread and biscuit production were evaluated. The rheological properties of flour dough and baking quality properties (physical, chemical, protein content, colour and sensory characteristics) of wheat flour, raw and germinated chick peas and kidney pea’s flours or mushroom flours were examined in balady bread and biscuit. Wheat flour was partially replaced by raw and germinated chick peas and kidney pea’s flours and mushroom flours in ratios of 5, 10, and 15%. Water absorption, dough development time (DDT) and dough weakening increased but mixing tolerance index (MTI) and dough stability decreased in the case of raw and germinated legumes flours, whereas the extent of decrease was relatively marginal in the case of mushroom flours at the level of 5 and 10%. Greater effects were observed on the mixing tolerance index values (MTI) in biscuit. It increased in the case of germinated legumes flour and mushroom flour, whereas the extent of decrease was relatively marginal in the case of raw legumes flour with increasing the level from 5% to15%. Baking properties, colour and sensory evaluation tests showed that 15% of wheat flour could be replaced with germinated legumes and mushroom flours and still providing good quality of Egyptian balady bread and biscuits. MTI as an indicator for staling test revealed that wheat bread was better than wheat-germinated legumes and mushroom flours bread regarding freshness.

Słowa kluczowe

EN

Egypt; bread grain; wheat flour; supplementation effect; rheological property; food quality; biscuit; chick-pea; colour; Egyptian balady bread; flour; germination; legume; oyster mushroom; seed; sensory attribute; wheat

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2007
• Tom: 57
• Numer: 4
• Opis fizyczny: p.487-496,ref.

Twórcy

autor

Eissa H. A.

• National Reserch Center, Cairo, Egypt

autor

Hussein A.S.

autor

Mostafa B.E.

Bibliografia

• 1. A.A.C.C., Approved Method of the AACC. 10th ed., American Association of Cereal Chemists, INC. st., Paul, 2000, Minnesota, USA.
• 2. A.O.A.C., Official Methods of Analysis of the Association of Official Analytical Chemists, 17th ed., Association of Official Analytical Chemists, 2000, Arlington, Virginia, USA.
• 3. Ahmed Z.S., Effect of hydrocolloids in Egyptian balady bread. II. Baking quality. J. Agric. Sci. Mansoura Univ., 1999, 24, 3535–3544.
• 4. Autio K., Fabritius M., Kinnunen A., Effect of germination and water content on the microstructure and rheological properties of two rye doughs. Cereal Chem., 1998, 75, 10–14.
• 5. Barron J., Espinoza A., Fortification of maize tortilla with alkali-treated Chickpea flour. Int. J. Food Sci. Technol., 1993, 28, 505–511.
• 6. Brown, J., Advances in breadmaking technology. 1993, in: Advances in Baking Technology (eds. B.S. Kamel, C.E. Stauffer). Chapter 3. Blackie Academic & Professional, London-NewYork- Tokyo, pp. 38–87.
• 7. Deshpande A., Tamhne D., Studies on dehydration of mushrooms. J. Food Sci. Tech. – India, 1981, 18, 96–101.
• 8. Doxastakis G., Zafiriadis I., Irakli M., Marlani H., Tananaki C., Lupine, Soya and triticale addition to wheat flour doughs and their effect on rheological properties. Food Chem., 2002, 77, 219–227.
• 9. EL-Farra A.A., Khorshid, A.M., Mansour S.M., Elias A.N., Studies on the possibility of supplementation of balady bread with various commercial soy-products. 1982, in: Materials of the 1st Egyptian Conference on Bread Research, pp. 9–23.
• 10. Fahmey A., Noaman M., Ammar K., Zein R., Chemical and technological studies on baby foods. II – Amino acids composition. Egypt. J. Food Sci., 1981, 9, 59–74.
• 11. Gandhi A., Kotwaliwale N., Kawalkar J., Srivastava D., Parihar V., Raghu Nadh P., Effect of incorporation of defatted soy flour on the quality of sweet biscuits. J. Food Sci. Technol., 2001, 38, 502–503.
• 12. Hooda S., Jood S., Organoleptic and nutritional evaluation of wheat biscuits supplemented with untreated and treated fenugreek flour. Food Chem., 2005, 90, 427–435.
• 13. Hoover W., Use of soy proteins in baked foods. J. Am. Oil Chem. Soc., 1979, 56, 301–305.
• 14. Jones R., Erlander S., Interactions between wheat proteins and dextrans. Cereal Chem., 1967, 44, 447–453.
• 15. Kenny S., Karina W., Catherine S., Elke A., Incorporation of dairy ingredients into wheat bread: effects on dough rheology and bread quality. Eur. Food Res. Technol., 2000, 210, 391– 396.
• 16. Kirssel L., Prentice M., Protein and fibre enrichment of cookie flour with brewer’s spent grains. Cereal Chem., 1979, 50, 261– 265.
• 17. McWatters K., Cookie baking properties of defatted peanut, soybean and field pea flours in baking powder biscuits. Cereal Chem., 1978, 55, 853–863.
• 18. Naeem H.A., Darvey N.L., Gras P.W., MacRitchie F., Mixing properties, baking potential, and functionality changes in storage protein during dough development of triticale-wheat flour blends. Cereal Chem., 2002, 79, 332–339.
• 19. Paeaekkoenen K., Kurbela R., Effect of drying method on the water sorption of blanched Northern milk cap mushrooms (Lactarius trivialis) at different temperatures. Lebens. Wiss. Technol., 1987, 20, 158–161.
• 20. Palou E., Lopez-Malo A., Barbosa-Canovas G., Chanes-Welti J., Swanson W., Polyphenoloxidase and colour of blanched and high hydrostatic pressure treated banana puree. J. Food Sci., 1999, 64, 42–45.
• 21. Pena R.J., Amaya A., Milling and bread making properties of wheat-triticale grain blends. J. Sci. Food Agric., 1993, 60, 483– 487.
• 22. Petrovska B., Kulevanova S., Stefov V., Infrared analysis of Macedonian mushroom dietary fibre. Nahrung / Food., 2002, 46, 238–239.
• 23. Ragaee S.M., Campbell G.L., Scoles G.J., Macleod J.G., Tyler R.T., Studies on rye (Secale cereal L.) lines exhibiting a range of extract viscosities. Rheological and baking characteristics of rye and rye/wheat blends and feeding value for chicks of wholemeals and breads. J. Agric. Food Chem., 2001, 49, 2446–2453.
• 24. Rattanathanalerk, M., Naphaporn,C., Walaiporn, S., Effect of thermal processing on the quality loss of pineapple juice. J. Food Eng., 2005, 66, 259–265.
• 25. Rosell, C., Rojas J., Benedito B., Influence of hydrocolloids on dough rheology and bread quality. Food Hydrocoll., 2001, 15, 75–81.
• 26. Sapers G., Douglas F., Measurement of enzymatic browning at cut surfaces and in juice of raw apple and pear fruits. J. Food Sci., 1987, 52, 1258–1262, 1285.
• 27. Sharma H., Chauhan G., Physicochemical and rheological quality characteristics of fenugreek supplemented wheat flour. J. Food Sci. Technol., 2000, 37, 87–90.
• 28. Sharma H., Chauhan G., Effects of stabilized rice bran-fenugreek blends on the quality of breads and cookies. J. Food Sci. Technol., 2002, 39, 225–233.
• 29. Stark A., Satterlee L., Kendrick J., Computer blending and laboratory evaluation of added food proteins for specific functional and nutritional properties. Food Prod. Devel., 1975, 9, 38–42.
• 30. Sudha, M., Vetrimani R., Leelavathi K., Influence of fibre from different cereals on the rheological characteristics of wheat flour dough and on biscuit quality. Food Chem., 2007, 100, 1365– 1370.
• 31. Ulloa J., Valencia M., Garcia Z., Protein concentrates from chickpea: Nutritive value of a protein concentrate from chickpea obtained by ultrafiltration. J. Food Sci., 1988, 53, 1396–1398.
• 32. Varughese G., Pfeiffer W.H., Pena R.J., Triticale: A successful alternative crop. I. Cereal Foods World, 1996, 41, 474–482.
• 33. Zabik M.E., Hoojjat P., Sugar-shap cookies prepared with wheat-navybean sesame seed flour blends. Cereal Chem., 1984, 61, 41–44.