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Gharahdaghi Gharahtappeh F, Razavi S H, Maghsoudlou Y. Effect of Diastatic Malt Powder on Dough Rheology and Chemical Properties of Fortified White Wheat Flour. alkhass 2024; 6 (1) :1-6
URL: http://alkhass.srpub.org/article-4-201-en.html
URL: http://alkhass.srpub.org/article-4-201-en.html
Head of Industries and Mechanization of Agricultural Jahad Management, Noshahr, Mazandaran, Iran
Abstract: (147 Views)
In this research, composition of flours was prepared from White wheat flour (WWE) with supplementation of diastatic malt powder (DMP) in level of 0, 1, 2 and 3 percent. The effects of these treatments were measured on chemical, rheological and color. The result indicated that by increasing of the level of malt powder, water absorption and degree of softness decreased. The Highest level of moisture, crude ash, and protein was obtained in 3% of DMP whereas the lowest level of wet gluten was found in 3% of DMP. Highest score for Farinograph quality number (FQN) of composition of flours was record at 1% level of substitution. Hence it can be concluded that supplementation of DMP 1% is more suitable for fortification of WWE.
Type of Study: Research |
Subject:
New methods of food industry
Received: 2023/10/10 | Revised: 2024/02/22 | Accepted: 2024/03/15 | Published: 2024/03/25
Received: 2023/10/10 | Revised: 2024/02/22 | Accepted: 2024/03/15 | Published: 2024/03/25
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