Physico-chemical and nutritional properties of cereal-pulse blends for bread making

Nutrition and Health

Volumn 16, Issue 3, 2002, Pages 183-194

  Dhingra, Shfali ^a   Jood, Sudesh ^a  

^a CCS HARYANA AGRICULTURAL UNIVERSITY   (India)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 1842855535     PISSN: 02601060     EISSN: None     Source Type: Journal    
DOI: 10.1177/026010600201600304     Document Type: Article

References (36)

1. AACC (1984). Approved methods of analysis. The American Association of Cereal Chemists. St. Paul., Minnesota.
2. Anjum, F.M. and Walker, C.E. (2000). Grain, flour and bread-making properties of eight Pakistani hard white spring wheat cultivars grown at three different locations for 2 years. Int. J. Fd. Sci. Technol., 35, 407-416.
3. AOAC (1995). Official methods of Analysis. Association of Official Analytical Chemists, Washington, D.C.
4. Austin, A. and Ram, A. (1971). Studies on chapti making quality of wheat, Indian Council of Agricultural Research, New Delhi, Technical Bulletin. 31, 96-101.
5. Belderok, B. (2000). Developments in bread making processes. Plant Fd. Human Nutr., 55, 3-86.
6. Chaudhary, V.K. and Weber, F.E. (1990). Barley bran flour evaluated as dietary fibre ingredient in wheat bread. Cereal Fds. World, 35, 560-563.
7. Chen, C.H. and Bushuk, W. (1970). Nature of proteins in triticale and its parental species. I. Solubility characteristic and amino acid composition of endosperm proteins. Can. J. Plant Sci., 50, 9-14.
8. Furda, I. (1981). Simultaneous analysis of soluble and insoluble dietary fibre. The Analysis of Dietary Fibre in Food. W.P.T. James and O. Theander (Eds.). Marcel Dekker, Inc., New York, 163-172.
9. Gayle, P.E.., Knight, E.M., Adkins, J.S. and Harland, B.F. (1986). Nutritional and organoleptic evaluation of wheat breads supplemented with pigeon pea flour. Cereal Chem., 63, 136-138.
10. Irvn, G.N. & McMullan, M.E. (1960). The 'Remix' baking test, Cereal Chem., 37, 603-613.
11. Jood, S., Bishnoi, S. and Sharma, A. (1998). Chemical analysis and physico-chemical properties of chickpea and lentil cultivars. Nahrung, 42, 71-74.
12. Kalra, S. & Jood, S. (2000). Effect of dietary barley ß-glucan on cholesterol and lipoprotein fractions in rats. J. Cereal Sci., 31, 141-145.
13. Katiyar, S.K., Kumari, K. and Bhatia, A.K. (1989). Nutrient composition of "Nikku muth", a traditional soybean cultivar of Kashmir Valley, with particular reference of lipids and proteins. Food Chem., 32, 117-123.
14. Knuckles, B E., Hudson, M.M. and Sayre, R.N. (1997). Effect of ß-glucan barley fraction in high fibre bread and pasta. Cereal Fds. World, 42, 94-100.
15. McCleary, B.V. and Glennie-Holmes, M. (1985). Enzymatic quantification of (1-3) (1-4) ß-D-glucans in barley and malt. J. Inst. Brew., 91, 285-295.
16. Misra, B.K., Gupta, R.K. and Ram, S. (1998). Protocol for evaluation of wheat quality. Directorate of Wheat Research, Karnal.
17. Misra, P., Usha, M.S. and Surjain Singh (1991). Soy-wheat flour blends: Chemical, theological and baking characteristics. J. Fd. Sci. Technol., 28, 89-91.
18. Miyahara, S. and Jikoo, K. (1967). Examination of the method of calorimetric determination of lysine. J. Jap. Soc. Fd. Sci. Tech., 14, 512-513.
19. NABIM (1996). Flour Incorporation. National Association of British and Irish Millers Ltd., London.
20. Naik, M.S. (1968). Lysine and tryptophan in protein fractions of sorghum. Indian J. Genet., 28, 142-146.
21. Nemeth, L.J., Williams, P.C and Bushuk, W. (1994). A comparative study of the quality of soft wheat from Canada, Australia and the United States. Cereal Fds. World, 39, 691-700.
22. Osborne, T.B. (1907). The protein of wheat kernel Carnegie. Institution of Washington, Pub. No. 84.
23. Panse, Y.G. & Sukhatme, P.V. (1961), Statistical methods for agricultural workers. 2nd Edn. Indian Council of Agricultural Research, New Delhi, pp. 12-87.
24. Quinn, J.R. and Paton, D. (1978). A practical measurement of water hydration capacity of protein materials. Cereal Chem., 56, 38-44.
25. Rastogi, A. and Singh, G. (1989). Effect of addition of full fat soy flour of different varieties on quality characteristics and bread making quality of white flour. Bull. Grain Technol., 27, 26-34.
26. Reddy, M.M., Nirmala, B.Y., Rao, M., Srinivasan, C.N. and Hanchinal, R.R. (1998). Grain and gluten quality of some cultivars of wheat species and their suitability for preparation of traditional South Indian sweet products. J. Fd. Sci. Technol., 35, 438-441.
27. Riaz, M.N. (1999). Healthy baking with soy ingredients. Cereal Food World, 44, 136-139.
28. Saxena, S., Singh, G. and Mital, B.K. (1994). Physical characteristics and composition of certain new varieties of soybeans. J. Food Sci. Technol., 31, 145-147.
29. Selvaraj, A. and Shurpalekar, S.R. (1982). On improving the quality of soy fortified bread. J. Fd Sci. Technol., 19, 242-246.
30. Sharma, H.R. and Chauhan, G.S. (2000). Physicochemical and rheological quality characteristics of fenugreek (Trigonella foenum graecum L) supplemented wheat flour. J. Fd Sci. Technol., 37, 87-90.
31. Sharma, K. (2000). Rheological and baking characteristics of some wheat varieties grown in Haryana. M.Sc. Thesis, CCS HAU, Hisar, India.
32. Sharma, S., Sekhon, K.S. and Naol, H.P.S. (1999). Suitability of durum wheat for flat bread production. J. Fd. Sci. Technol., 36, 61-62.
33. Singh, G. and Pallwal, S.C. (1986). Physicochemical, milling and bread making quality of two varieties of durum wheats. Bull. Grain Technol., 24, 73-76.
34. Singh, N., Usha, M.S. and Chauhan, G.S. (1990). Evaluation of some U.P. hill wheats for their physical, chemical, rheological and bread making characteristics. J. Fd. Sci. Technol., 27, 198-201.
35. Williams, P.C., Nakoul, H. and Singh, K.B. (1983). Relationship between cooking time and some physical characteristics of chickpea (Cicer arietinwn L.). J. Sci. Food Agric., 34, 492-496.
36. Yee, Y.B. (1995). Update on health benefits of soy fibre, American Soybean Association, Singapore.