Access the full text.
Sign up today, get DeepDyve free for 14 days.
K. Davis, L. Peters, R. Cain, D. Letourneau, J. Mcginnis (1984)
Evaluation of the nutrient composition of wheat. III. Minerals
K. Kulp, P. Ranum, P. Williams, W. Yamazai (1980)
Natural levels of nutrients in commercially milled wheat flours. 1. Description of samples and proximate analysis.Cereal Chemistry, 57
G. Spiller, R. Amen, D. Kritchevsky (1975)
Dietary fiber in human nutritionCritical Reviews in Food Science and Nutrition, 7
(1988)
The problem of making good quality brown bread
AACC
Approved Methods for American Association of Cereal Chemists
R. Steel, J. Torrie (1980)
Principles and procedures of statistics: a biometrical approach (2nd ed)
(1983)
Prediction of cookie quality from dietary fiber components
R. Burk, N. Solomons (1985)
Trace elements and vitamins and bioavailability as related to wheat and wheat foods.The American journal of clinical nutrition, 41 5 Suppl
Anon.
Amino‐acid content and biological data on proteins
R. Kirk, R. Sawyer, H. Egan (1991)
Pearson's Composition and Analysis of Foods
M. Torre, A. Rodríguez, F. Saura-calixto (1991)
Effects of dietary fiber and phytic acid on mineral availability.Critical reviews in food science and nutrition, 30 1
W. Horwitz (1980)
Official Methods of Analysis
P. Keagy, B. Borenstein, P. Ranum, M. Connor, K. Lorenz, W. Hobbs, G. Hills, A. Bachman, W. Boyd, K. Kulp (1980)
Natural levels of nutrients in commercially milled wheat flours. 2. Vitamin analysis.Cereal Chemistry, 57
F. David, R. Steel, J. Torrie (1961)
Principles and procedures of statistics.
Wolfgang Haug, H. Lantzsch (1983)
Sensitive method for the rapid determination of phytate in cereals and cereal productsJournal of the Science of Food and Agriculture, 34
N. Kent, A. Evers (1994)
Kent's Technology of Cereals
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.
Nutrition & Food Science – Emerald Publishing
Published: Aug 1, 2004
Keywords: Minerals; Agricultural products; Wheat
Read and print from thousands of top scholarly journals.
Already have an account? Log in
Bookmark this article. You can see your Bookmarks on your DeepDyve Library.
To save an article, log in first, or sign up for a DeepDyve account if you don’t already have one.
Copy and paste the desired citation format or use the link below to download a file formatted for EndNote
Access the full text.
Sign up today, get DeepDyve free for 14 days.
All DeepDyve websites use cookies to improve your online experience. They were placed on your computer when you launched this website. You can change your cookie settings through your browser.