Quality changes during storage of bread from wheat and blackgram (Phaseolus mungo)

Journal of Food Science and Technology

Volumn 33, Issue 1, 1996, Pages 83-85

  Patel, M M ^a   Chand, Nagin ^b   Rao, G Venkateswara ^b  

^a GUJARAT AGRICULTURAL UNIVERSITY   (India)

^b CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Blackgram; Bread; Quality changes; Storage; Wheat

Indexed keywords

FOOD PROCESSING; FOOD STORAGE; MOISTURE; QUALITY ASSURANCE; SWELLING;

BLACKGRAM; BREAD; CRUMB FIRMNESS; ORGANOLEPTIC SCORES; QUALITY CHANGES; SENSORY QUALITY; UNTREATED BLACKGRAM FLOUR; WHEAT;

FOOD PRODUCTS;

EID: 0029724048     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (18)

1. AACC (1983) Approved Methods, 8th edn. American Association of Cereal Chemists, St, Paul, MN, USA
2. Andrews (1983) Specially processed yellow pea flour provides functional attributes. Food Processing, USA 44(2) : 52-55
3. Bechtel WG (1961) Progress in the study of the staling phenomenon. Baker's Dig. 35(5) : 48-52
4. Catchcart WH, Luber SV (1939) Modification of "Swelling power" test for the staling of bread. Cereal Chem 16 : 430-440
5. D'Appolonla BL, Morad MM (1981) Breadstaling. Cereal Chem 58: 186-190
6. Ghiasi K, Hoseney RC, Zeleznak KJ, Rogers DE (1984) Effect of waxy barley starch and reheating on firmness Of bread crumb. Cereal Chem 61 : 281-285
7. Irvine CN, McMullan ME (1966) "The Remix" baking test. Cereal Chem 37: 603-613
8. Kim SK, D'appolonia BL (1977a) The role of wheat flour constituents in bread staling. Baker's Dig 51 (1): 38-44
9. Kim SK, D'Appolonia BL (1977b) Bread staling studies. I. The effect of protein content on staling rate and bread crumb pasting properties. Cereal Chem 54: 152-160
10. Knightly WH (1977) The staling of bread. A review. Baker's Dig. 51(5) : 52-56 & 144-150
11. Kulp K, Ponte JG (1981) Staling of white pan bread. Fundamental causes. Crit Rev Food Sci Nutr 15 : 1-48
12. Maga JA (1975) Bread staling. Crit Rev Food Technol 5: 443-486
13. Martin ML, Zeleznak KJ, Hoseney RC (1991) A mechanism of bread firming. I. Role of starch swelling. Cereal Chem 68: 498-503
14. Muralikrishna G, Bhat Ramadas U, Tharanathan RN (1987) Functional characteristics of the mucilaginous polysaccharides derived from cowpea (Vigna sinensis), blackgram (Phaseolus mungo) and linseed (Linum usitatissimum). Starke 39: 107-109
15. Patel MM (1992) Studies on the effect of blackgram (Phaselous mungo) on Theological and baking characteristics of wheat flour. Ph.D. Thesis, University of Mysore, Mysore, India
16. Persuad JN, Faublon JM, Ponte Jr JG (1990) Dynamic rheologocal properties of bread crumb. II. Effects of surfactants and reheating. Cereal Chem 67 : 182-187
17. Steel RGD, Torrie JH (1960) Principles and Procedures of Statistics. McGraw Hill Book Co. Inc., New York
18. Wilhoft EMA (1973) Mechanism and theory of staling of bread and baked goods and associated changes in textural properties. J Texture Stud 4: 292-322