Volume 19, Issue 124 (2022)
FSCT 2022, 19(124): 359-369 |
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Ahmadi Kabir J, Azizi M H A, abbastabar ahangar H, Arabi A. Effect of foxtail millet flour on physicochemical properties of refined wheat flour and dough rheological behavior. FSCT 2022; 19 (124) :359-369
URL: http://fsct.modares.ac.ir/article-7-58572-en.html
URL: http://fsct.modares.ac.ir/article-7-58572-en.html
1- Food science and Technology Department, Najafabad Branch, Islamic Azad University, Najafabad, Iran.
2- Food Science and Technology Department, Faculty of Agriculture, Tarbiat Modares University, Tehran Iran
3- Department Chemistry, Najafabad Branch, Islamic Azad University, Najafabad, Iran , abbastabar@gmail.com
4- Food Science and Technology Department, Shahreza Branch, Islamic Azad University, Shahreza, Iran
2- Food Science and Technology Department, Faculty of Agriculture, Tarbiat Modares University, Tehran Iran
3- Department Chemistry, Najafabad Branch, Islamic Azad University, Najafabad, Iran , abbastabar@gmail.com
4- Food Science and Technology Department, Shahreza Branch, Islamic Azad University, Shahreza, Iran
Abstract: (1108 Views)
Foxtail millet contains amounts of nutrients such as starch, protein, vitamins and minerals. The aim of this study was to investigate the physicochemical properties of refined wheat flour (RWF) replaced by different ratios of foxtail millet flour (FMF) from 10% to 30%. The composite flour samples were analyzed for proximate composition, color, falling number, wet and dry gluten content, damaged starch content and alveo-consistograph characteristics. Correlation coefficients between flour analytical parameters and alveo-consistograph characteristics were obtained. Crude fiber, fat, protein and ash content increased not significantly (p>0.05) with increasing the amount of FMF. No significant difference (p>0.05) of b* value was observed between the flour samples. Adding the FMF, not significantly reduced (p>0.05) falling number, damaged starch content, wet and dry gluten content. Consistograph test indicated that addition of the FMF decreased water absorption capacity, maximum pressure and tolerance, however, drops in pressure at 250s and 450s became greater. Alveograph test revealed that with adding FMF, dough resistance to extension and dough strength decreased but an increase in dough extensibility obtained at FMF30%. The results of rheological properties by alveograph indicated the rate of the FMF influenced the rheological behavior.
Article Type: Original Research |
Subject:
Cereal and products technology
Received: 2022/01/10 | Accepted: 2022/04/16 | Published: 2022/05/31
Received: 2022/01/10 | Accepted: 2022/04/16 | Published: 2022/05/31
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