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Utilization of Aqueous By‐Products of Starch Industry for Improving Bread Quality
Author(s) -
ElSaied H. M.,
ElFarra A.H. A.
Publication year - 1981
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.19810330508
Subject(s) - absorption of water , food science , palatability , chemistry , starch , wheat bread , water activity , gluten , isoleucine , aqueous solution , methionine , lysine , amino acid , water content , botany , biology , leucine , wheat flour , biochemistry , organic chemistry , geotechnical engineering , engineering
Corn gluten water, rice gluten water and rice steep water resulting from wet milling were added to bread doughs. They improved the physical properties of the unyeasted dough such as resistance to extention, extensibility, water absorption and mixing requirement as well as resistance to stirring. Moreover, the palatability for Balady and European breads as well as the protein content, water soluble protein, and free amino acids were increased. The nutritional value of Balady bread protein was almost the same and showed that it is deficient only in threonine, methionine, isoleucine and lysine.