RHEOLOGY AND BAKING POTENTIAL OF WHEAT PLANTAIN COMPOSITE FLOUR

被引：8

作者：

BAMIDELE, EA

CARDOSO, AO

OLAOFE, O

机构：

[1] Department of Food Technology, Federal Polytechnic, Ado Ekiti

[2] Department of Chemistry, University of Ilorin, Ilorin, Kwara State

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1990年 / 51卷 / 03期

关键词：

baking potential; composite flour; Rheology;

D O I：

10.1002/jsfa.2740510315

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

The possibilty of producing bread from wheat/plantain composite flour has been comprehensively assessed. The chemical analysis of the composite flour showed that it contained less protein and higher carbohydrate and minerals than wheat flour. With increasing levels of supplementation with plantain the water absorption capacity and dough development time of the composite flour decreased. However, the mixing tolerance time increased and the mixing quality decreased. It was found that the baking quality decreased with increasing level of supplementation and when unblanched plantain flour was used. The blend with 100 g kg−1 blanched plantain and 900 g kg−1 wheat flour was found to be internally and externally better than other blends and the bread was of acceptable quality. Copyright © 1990 John Wiley & Sons, Ltd

引用

页码：421 / 424

页数：4