文章基本信息

标题：Effect of drying methods and blending ratios on dough rheological properties, physical and sensory properties of wheat–taro flour composite bread
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作者：Gidmwork Abera ; W.K. Solomon ; Geremew Bultosa 等
期刊名称：Food Science & Nutrition
电子版ISSN：2048-7177
出版年度：2017
卷号：5
期号：3
页码：653-661
DOI：10.1002/fsn3.444
语种：English
出版社：John Wiley & Sons, Ltd.
摘要：The study was conducted to evaluate the effect of taro drying methods and blending ratios on the physical quality attributes and sensory quality of wheat–taro bread and rheological properties of the blend dough. Farinographic properties like water absorption capacity, dough development time, dough stability time, time to break down, mixing tolerance index, and farinographic quality number were significantly (p .05) affected by drying methods and blending ratio and their interaction. Increased taro flour (10–20 g) per 100 g of wheat flour resulted in an increased water absorption capacity (57.38%–58.23%) and mixing tolerance index (67.33–70.21 FU). The sensory analysis had revealed that as taro flour blending ratio increased the acceptability of blended breads were reduced. With respect to physical and sensory properties, the control bread had better acceptability than that of 10, 15, and 20 g taro flour‐mixed bread. The study revealed that there is possibility of incorporating taro flour up to 15 g per 100 g of wheat flour with acceptable sensory attributes of the composite bread.
关键词：drying;farinographic properties;mixing tolerance index;sensory properties;taro flour