Effect of Blending Sorghum Flour on Dough Rheology of White Bread
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Effect of Blending Sorghum Flour on Dough Rheology of White Bread

Effect of Blending Sorghum Flour on Dough Rheology of White Bread


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About the Book

Maida was blended with sorghum flour at the levels of 0 (control treatment), 5, 10, 15, 20 and 25 %. These combinations of composite flour were used in the preparation of bread. All other ingredients required for bread preparation were kept constant in all composite flours. The investigation was carried out with treatments as T0 was wheat maida bread without sorghum flour (control), T1 was bread with 5 per cent sorghum flour, T2 was bread with 10 per cent sorghum flour, T3 was bread with 15 per cent sorghum flour, T4 was bread with 20 per cent sorghum flour and T5 was bread with 25 per cent sorghum flour. The prepared bread samples were tested for their nutritional quality attributes viz. moisture, crude fat, crude protein, crude fiber, ash, carbohydrate, calcium and iron content. The instruments such as Farinograph, Extensograph and Amylograph etc. were used for the measurement of dough rheological properties.


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Product Details
  • ISBN-13: 9783659476600
  • Publisher: Lap Lambert Academic Publishing
  • Publisher Imprint: LAP LAMBERT Academic Publishing
  • Height: 229 mm
  • No of Pages: 124
  • Series Title: English
  • Weight: 240 gr
  • ISBN-10: 3659476609
  • Publisher Date: 02 Dec 2013
  • Binding: Paperback
  • Language: English
  • Returnable: N
  • Spine Width: 7 mm
  • Width: 152 mm


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Effect of Blending Sorghum Flour on Dough Rheology of White Bread
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Effect of Blending Sorghum Flour on Dough Rheology of White Bread
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