Premium
Potentialities of oilseed flours and proteins for replacing black gram components in the texture of leavened foods
Author(s) -
Susheelamma N. S.,
Rao M. V. L.
Publication year - 1980
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02673942
Subject(s) - leavening agent , gram , food science , texture (cosmology) , chemistry , guar gum , starch , fermentation , bacteria , biology , artificial intelligence , computer science , image (mathematics) , genetics
Defatted peanut and sesame flours in aqueous dispersions exhibit good surface activity ascribable to their protein content and com‐parable to that of black gram. Soy flour possesses twice as much surface activity as the other flours. Contrasted with black gram, foam matrices obtained with these dispersions are unstable to heat and have low viscosities. Addition of viscous polysaccharide stabil‐ized the foam against thermal disruption. Oilseed flours appear to qualify as good alternatives for the surface active component and viscous hydrocolloids such as guar gum or gelatinized starch may be alternatives for the arabinogalactan of black gram. This combination effectively replaces the pulse in imparting the characteristic soft, spongy texture to leavened foods.