Showing papers by "Masood Sadiq Butt published in 2006"

Physical and Sensoric Attributes of Flaxseed Flour Supplemented Cookies

Abstract: Full fat flaxseed flour was supplemented with wheat flour @ 5, 10, 15, 20,25 and 30%. Cookies were prepared from composite flours. Cookies prepared without flaxseed flour were kept as control. The mean quality score of the cookies decreased with the increase in the level of the flaxseed flour supplementation. Colour and crispiness of the cookies showed a declining trend as compared to flavour and texture of cookies. Cookies containing 20% and lower level of the full fat flaxseed flour were acceptable in relation to their overall acceptability. Significant reduction in the spread factor of the cookies was observed. Addition of the flaxseed flour restricted the spread of the cookies.

Preparation of Fiber and Mineral Enriched Pan Bread by Using Defatted Rice Bran

Abstract: Wheat flour was gradually replaced with defatted rice bran (DRB) at different levels. Five treatments (T0 = control i.e. without DRB; T5 = 5% DRB; T10 = 10% DRB; T15 = 15% DRB; T20 = 20% DRB) were used for bread preparation. Bread loaves were analyzed for chemical composition and sensory evaluation at different storage intervals i.e. S0, S24, S48, S72, S96, and S120 hours. Protein, ash, fiber, and mineral contents of breads were improved and moisture decreased significantly, whereas fat content showed non-significant effect for increasing levels of defatted rice bran. Maximum protein, ash, fiber, K, Ca, and Mg contents were found in T20 while minimum values were observed in T0. Moisture and Na contents were decreased by the subsequent addition of rice bran. Treatment T5 got maximum scores for external characteristics (volume, color of crust, symmetry of form, evenness of bake, character of crust) and internal characteristics (grain, color of crumb, aroma, taste, and texture) of pan bread. From chemical as...

Functional properties of soy hulls supplemented wheat flour

Abstract: Purpose – Almost 90 per cent of the wheat produced in Pakistan is used for chapattis and rotis preparation. Unleavened flat bread (chapattis and rotis) is staple food of Pakistani population. The present study was carried out to prepare composite flour and to assess suitable level of composition. The main aim was to introduce soy hulls as a rich source of nutrients and to study its impact on the rheological and sensory properties of the products.Design/methodology/approach – Soy hulls were combined wheat flour at 1.5, 3.0, 4.5, 6.0 and 7.5 per cent in order to prepare the composite flours. Composite flour and chapattis were analyzed for chemical composition, rheological and baking properties. Sensory evaluation (color, flavor, taste, texture, folding ability and chewing ability) of chapattis was also carried out for the acceptance of suitable level by the consumers.Findings – The statistical analysis of data obtained showed significant increase in minerals (Fe, Zn, Cu, Mn, Ca and Mg), proximate compositio...

Shelf Life and Stability Study of Frozen Dough Bread by the Use of Different Hydrophillic Gums

Abstract: The main objective of this work was to determine the influence of different hydrophilic gums on the stability and shelf life of bread dough during frozen storage. Bread dough containing different level of hydrophilic guns were submitted to mechanical freezing at -18° C and stored frozen for up to 60 days. Two types of hydrophilic gums in different combination were tested: for specific loaf volume of breads made from frozen dough and for its shelf life study by measuring its moisture level at 3, 24, 48, 72 and 96 hrs after baking of frozen dough bread. Specific loaf volume was significantly affected by the hydrophilic gums, Arabic gums showed better effect than CMC. Frozen storage of the dough negatively affected the specific loaf volume of the bread. The addition of 3% Arabic Gum had a beneficial effect on the specific loaf volume and moisture contents of the frozen dough bread.

Functionality of Different Surfactants and Ingredients in Frozen Dough

Abstract: Surfactants are widely used in bakeries as dough strengtheners and dough improvers but there is a wide range of compounds available according to their mode of action that could potentially improve the quality of not only the simple breads and doughs but also of frozen dough. These types of product usually have a short shelf-life when compared with normal bakery products. With the increase in modernization and new trends in food products, consumers are becoming more and more aware and conscious about their diet and therefore their health as well. The quality of frozen dough bakery products could be improved by the use of different additives including surfactants, hydrocolloids, gum additives etc. These additives help to improve the quality of the frozen dough bakery products and increase the shelf-life. Several ingredients can be used for the production of frozen dough bread, the most important of which are flour, yeast and water. Bread improvers play an important role in both the dough and finished loaf volume, and aid dough development, improve the gas retention of the dough, improve dough tolerance to mechanical shock, speed up dough maturity, improve dough machine ability, reduce the rate of crumb firming bread staling, improve crumb structure and texture of the loaf, and improve loaf volume.