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Title: HARD RED SPRING WHEAT/NUTRIM-20 BREAD: FORMULATION, PROCESSING AND TEXTURE ANALYSIS

Author
item Mohamed, Abdellatif
item RAYAS-DUARTE, PATRICIA - OKLAHOMA STATE UNIVERSITY
item Inglett, George

Submitted to: American Chemical Society Abstracts
Publication Type: Abstract Only
Publication Acceptance Date: 9/4/2005
Publication Date: 9/4/2005
Citation: Mohamed, A., Rayas-Duarte, P., Inglett, G.E. 2005. Hard red spring wheat/nutrim-20 bread: formulation, processing and texture analysis [abstract]. American Chemical Society Abstracts. Paper No. AGFD56.

Interpretive Summary:

Technical Abstract: Nutrim-20 was added at 17% to Hard Red Spring wheat (HRSW) flour in order to increase soluble fiber content of bread to a minimum of 0.75 g/noodle serving (one bread serving is 30 g). The blend used contained 58% HRSW flour, 17% Nutrim-20, and 25% vital gluten. The presence of Nutrim-20 increased the final water absorption (from 56.8 to 60.9%) and dough tolerance (from 25 FU to 96 FU) as measured by Farinograph while the dough stability was decreased (from 7.6 to 3.8 min). Baking was done according to AACC method 10-09. Bread loaf volume was reduced by 20% in the presence of 17% Nutim-20. Texture analysis of the control and the blend was done after 1, 3, and 6 days storage in 25, 4, and -20ºC. As expected, since there was less starch in the blend, bread texture intensity showed lower values than the control.