STORAGE CHANGES IN THE QUALITY OF SOUND AND SPROUTED FLOUR

被引：10

作者：

SUR, R

NAGI, HPS

SHARMA, S

SEKHON, KS

机构：

[1] Department of Food Science and Technology, Punjab Agricultural University, Ludhiana

来源：

PLANT FOODS FOR HUMAN NUTRITION | 1993年 / 44卷 / 01期

关键词：

BREAD; CAKE; CHAPATI; COOKIE; SPROUTED FLOUR; STORAGE;

D O I：

10.1007/BF01088481

中图分类号：

Q94 [植物学];

学科分类号：

071001 ;

摘要：

Sound and sprouted flours (24 and 48 hr) from bread wheat (WL-1562), durum wheat (PBW-34) and triticale (TL-1210) were stored at room temperature (34.8-degrees-C) and relative humidity (66.7%) for 0, 45, 90 and 135 days to assess the changes in physico-chemical and baking properties. Protein, gluten, sedimentation value, starch and crude fat decreased during storage in all the samples; however, the decrease was more in sprouted flours. Free amino acids, proteolytic activity, diastatic activity and damaged starch decreased with increase in storage period. Total sugars and free fatty acids increased more rapidly in the flours of sprouted wheats during 135 days of storage. Loaf volume of breads decreased during storage in both sound and sprouted flour but the mean percent decrease in loaf volume was more in stored sound flours. Aging of sprouted flour for 45 days improved the cookie and cake making properties but further storage was of no value for these baked products. Chapati making properties of stored sound and sprouted flour were inferior to that of fresh counterparts.

引用

页码：35 / 44

页数：10

共 15 条

[1]

Kent N.L., Technology of cereals with special reference to wheat, (1983)

[2]

Hwang P., Bushuk W., Some changes in wheat during sprouting, Cereal Sci Today, 16, (1971)

[3]

Hwang P., Bushuk W., Some changes in endosperm protein during sprouting of wheat, Cereal Chem, 50, pp. 147-160, (1973)

[4]

Barton-Wright E.C., Studies on the storage of wheat flour, III. Changes in the flour, the fats and the influence of these changes on gluten character, Cereal Chem, 15, (1938)

[5]

Bell B.M., Norman C., Hylton D., Daniela D.G.G., Matnan F., The composition, rheological properties and bread making behaviour of stored flours, Journal of the Science of Food and Agriculture, 30, pp. 1111-1122, (1979)

[6]

Fisher E.A., Halton P., Carter R.H., Studies on the storage of wheat flour, I: The influence of storage on the chemical composition and baking quality of flour, Cereal Chem, 14, (1937)

[7]

McCalla A.G., McCaig J.D., Paul A.D., Effect of various conditions of storage on baking quality of flour, Canadian Journal of Research, 17, (1939)

[8]

Srivastava A.K., Haridas Rao P., Changes in the pasting, rheological and baking qualities of flour during short term storage, J Fd Sci Technol, 28, pp. 153-156, (1991)

[9]

Yoneyama T., Suziki I., Murohashi M., Natural maturing of wheat flour, I: Changes in some chemical components and in farinograph and extensograph properties, Cereal Chem, 47, pp. 19-26, (1970)

[10]

Lie S., The E.B.C. ninhydrin method for determination of free amino nitrogen, Journal of the Institute of Brewing, 79, (1973)

← 1 2 →