Get 20M+ Full-Text Papers For Less Than $1.50/day. Start a 14-Day Trial for You or Your Team.

Learn More →

Development of minerals‐enriched brown flour by utilizing wheat milling by‐products

Development of minerals‐enriched brown flour by utilizing wheat milling by‐products Brown flour was developed by incorporating different proportions of wheat bran, i.e. 0, 5, 10, 15 and 20 percent into the residual flour (milling by‐product of pizza flour). Each treatment of brown flour, wheat bran and whole wheat flour was subjected for proximate composition and iron content. The highest iron content was observed in wheat bran i.e. 64.6mg/kg whereas iron content in different treatments of brown flour ranged from 16.8 to 29.2mg/kg. Phytic acid content ranged from 0.72 to 1.09g/100g in different flour treatments. Chapatties prepared from the respective flour samples were further evaluated for various chemical and sensory attributes. The brown flour prepared by the addition of 10 percent bran showed better performance and was quite comparable with whole wheat flour regarding the proximate and sensory attributes like color, flavor, texture, taste, folding ability, chewing ability and appearance. Moreover, the same sample (T 3 ) had better iron content than whole wheat flour. Chapatties prepared with brown flour containing 10 percent followed by 15 percent bran were of best quality and quite comparable with chapatties prepared from whole wheat flour. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Nutrition & Food Science Emerald Publishing

Development of minerals‐enriched brown flour by utilizing wheat milling by‐products

Download PDF
5 pages

Loading next page...
 
/lp/emerald-publishing/development-of-minerals-enriched-brown-flour-by-utilizing-wheat-0jA1fQ2E0z

References (16)

Publisher
Emerald Publishing
Copyright
Copyright © 2004 Emerald Group Publishing Limited. All rights reserved.
ISSN
0034-6659
DOI
10.1108/00346650410544855
Publisher site
See Article on Publisher Site

Abstract

Brown flour was developed by incorporating different proportions of wheat bran, i.e. 0, 5, 10, 15 and 20 percent into the residual flour (milling by‐product of pizza flour). Each treatment of brown flour, wheat bran and whole wheat flour was subjected for proximate composition and iron content. The highest iron content was observed in wheat bran i.e. 64.6mg/kg whereas iron content in different treatments of brown flour ranged from 16.8 to 29.2mg/kg. Phytic acid content ranged from 0.72 to 1.09g/100g in different flour treatments. Chapatties prepared from the respective flour samples were further evaluated for various chemical and sensory attributes. The brown flour prepared by the addition of 10 percent bran showed better performance and was quite comparable with whole wheat flour regarding the proximate and sensory attributes like color, flavor, texture, taste, folding ability, chewing ability and appearance. Moreover, the same sample (T 3 ) had better iron content than whole wheat flour. Chapatties prepared with brown flour containing 10 percent followed by 15 percent bran were of best quality and quite comparable with chapatties prepared from whole wheat flour.

Journal

Nutrition & Food Science – Emerald Publishing

Published: Aug 1, 2004

Keywords: Minerals; Agricultural products; Wheat

There are no references for this article.