ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Bread making properties of four experimental peanut flours (PNF-1, PNF-2, PNF-3 and PNF-4) processed with direct solvent extraction technique were evaluated and compared with commercial defatted peanut and defatted soy flours. PNF-1, PNF-2 and PNF-3 (1.0, 6.0 and 19.2% fat, respectively) received no heat treatment; while PNF-4 (1.0% fat) received a mild heat treatment during processing. Commercial wheat flour (15% protein d.w.b.) was replaced with 10, 15 and 20% of each of the oilseed flour. There were no significant differences in bread making properties of PNF-1, PNF-2, PNF-3 and the commercial peanut flour. Bread with 15–20% level of PNF-4 had better baking properties than the ones containing the other peanut flours. Bread made with the commercial soy flour had highly acceptable baking properties, however it had unacceptable flavor, which was also noticed in fresh bread containing PNF-1, PNF-2 or PNF-3. Bread with PNF-4 had acceptable taste and aroma. Fat content of the experimental peanut flours did not affect their baking performance and a mild heat treatment was essential during the processing of the experimental peanut flour to produce a high protein and a better flavor bread.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1978.tb15305.x
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