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2013•Journal of Food and Dairy SciencesOpen access

EFFECT OF ADDING CARROT POWDER ON THE RHEOLOGICAL AND SENSORY PROPERTIES OF PAN BREAD

M. Hussein, A. Yonis, H. Abd El-Mageed

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Abstract

The objective of this study was to determine chemical composition and hydration properties of dietary fiber rich carrot powder (CP). The impact supplementation of CP at different levels (replacing of fine wheat flour with 2, 4, 6 and 8% of CP) on rheological properties of wheat dough and qualitative and sensory characteristics of pan bread were also evaluated. CP was found as good source of total dietary fiber and showed high values of hydration properties. Incorporation CP to wheat dough influences farinographic characteristics (increasing of water absorption, dough development time and dough stability, decreasing of mixing tolerance index) of dough and qualitative parameters of final products from the sensory evaluation resulted that loaves incorporated with CP up to 4% were the most acceptable for assessors.

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What this paper is about

The objective of this study was to determine chemical composition and hydration properties of dietary fiber rich carrot powder (CP). The impact supplementation of CP at different levels (replacing of fine wheat flour with 2, 4, 6 and 8% of CP) on rheological properties of wheat dough and qualitative and sensory characteristics of pan bread were also evaluated. CP was found as good source of total dietary fiber and showed high values of hydration properties. Incorporation CP to wheat dough influences farinographic characteristics (increasing of water absorption, dough development time and dough stability, decreasing of mixing tolerance index) of dough and qualitative parameters of final products from the sensory evaluation resulted that loaves incorporated with CP up to 4% were the most acceptable for assessors.

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Available abstract

The objective of this study was to determine chemical composition and hydration properties of dietary fiber rich carrot powder (CP). The impact supplementation of CP at different levels (replacing of fine wheat flour with 2, 4, 6 and 8% of CP) on rheological properties of wheat dough and qualitative and sensory characteristics of pan bread were also evaluated. CP was found as good source of total dietary fiber and showed high values of hydration properties. Incorporation CP to wheat dough influences farinographic characteristics (increasing of water absorption, dough development time and dough stability, decreasing of mixing tolerance index) of dough and qualitative parameters of final products from the sensory evaluation resulted that loaves incorporated with CP up to 4% were the most acceptable for assessors.

Key concepts: Food science, Rheology, Absorption of water, Dietary fiber, Whole wheat, Wheat flour, Fiber, Chemistry

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EFFECT OF ADDING CARROT POWDER ON THE RHEOLOGICAL AND SENSORY PROPERTIES OF PAN BREAD — Research Paper | ScholarLens