Anti-staling effects of ß-glucan and barley flour in wheat flour chapatti.
Food Chem
; 145: 102-8, 2014 Feb 15.
Article
in En
| MEDLINE
| ID: mdl-24128455
Chapatti making behaviour of wheat flour containing barley flour (28%, 56% and 84%) or ß-glucan (1.5%, 3.0% and 4.5%) and their effect on staling of chapatti was studied. The dough water absorption increased significantly up to 76.7% and 78.3% upon incorporation of barley flour and ß-glucan, respectively. Bake loss significantly increased (up to 20%) upon incorporation of barley flour but was not significantly affected by ß-glucan. The peak (PV) and final viscosity (FV) significantly increased upon incorporation of barley flour (up to 105% and 65%), whereas incorporating ß-glucan decreased the PV and FV by 20.3% and 20.6%, respectively. The stored chapatties exhibited higher pasting viscosities compared to the fresh chapatties. Incorporation of barley flour exhibited a gradual increase in the enthalpy of gelatinisation (ΔHgel), similarly ß-glucan at 1.5% increased the ΔHgel. Retrogradation was lowered by 23.7%, 41.5% and 63.5% by barley flour and by 19.9%, 27.4% and 44.8% by ß-glucan.
Key words
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Main subject:
Hordeum
/
Triticum
/
Bread
/
Beta-Glucans
/
Flour
/
Food Preservation
Language:
En
Journal:
Food Chem
Year:
2014
Document type:
Article
Affiliation country:
India
Country of publication:
United kingdom