Angioloni, A. and Collar, C. (2012) Effects of pressure treatment of hydrated oat, finger millet and sorghum flours on the quality and nutritional properties of composite wheat breads. Journal of Cereal Science, 56 (3). pp. 713-719.
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Abstract
Breadmaking achievement using grains alternative to wheat and rye is a challenging task for cereal technologists, since most of the available innovative breads are characterised by poor crumb and crust characteristics, slight flavour and fast staling. To improve texture, mouth-feel, acceptability and shelf-life of breads prepared by using minor and/or under-utilised cereals, gluten and/or polymeric substances that mimic the viscoelastic properties of gluten, are required. Recent studies reported that high hydrostatic pressure (HP) treatment may represent an efficient non-thermal technique to promote the dough structure formation of composite cereal matrices. In the present study the effects of HP on the techno-functional and nutritional properties of oat-, millet-, and sorghum- based breads were evaluated compared to their unpressured- and gluten-added conventionally made counterparts. HP-treated (350 MPa, 10 min) wheat, oat, millet and sorghum batters were added to the bread recipe, replacing 50%, 60% and 40% of untreated wheat flour, respectively. Data from bread analyses revealed non significant physico-chemical impairment, and superior nutritional and sensory profiles in most quality features when HP treatment was applied to dough batters, compared with conventional/gluten-added samples. Specifically, HP breads deserved better sensory scores and exhibited higher antiradical activities despite a reduction in specific volume (wheat and oat) and faster staling kinetics (millet and sorghum) that were explicit in some composite samples.
| Item Type: | Article |
|---|---|
| Additional Information: | Authors thank the financial support of the Spanish Institutions Consejo Superior de Investigaciones Científicas (CSIC) and Ministerio de Economía y Competitividad (Project AGL2011-22669). |
| Uncontrolled Keywords: | Non wheat cereals; High hydrostatic pressure; Bread; Quality profile |
| Author Affiliation: | Cereal Group, Food Science Department, Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Avda. Catedrático Agustín Escardino 7, 46980 Paterna, Spain |
| Subjects: | Postharvest Management |
| Divisions: | Millet Sorghum |
| Depositing User: | Mr. SanatKumar Behera |
| Date Deposited: | 02 Dec 2012 12:21 |
| Last Modified: | 02 Dec 2012 12:21 |
| Official URL: | http://dx.doi.org/10.1016/j.jcs.2012.08.001 |
| URI: | http://eprints.icrisat.ac.in/id/eprint/8954 |
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