SNDT WOMEN'S UNIVERSITY
BMK Knowledge Resource Centre
Vithaldas Vidyavihar, Juhu Tara Road,
Santacruz (West) Mumbai - 400049
Effect of sorghum pre-processing (roasting and germination) on the replacement level and quality of sorghum-wheat bread: bread characteristics, digestibility, consumer acceptability and microbiological analysis (Record no. 129883)
[ view plain ]
| 000 -LEADER | |
|---|---|
| fixed length control field | 01763nam a22001697a 4500 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 241023b |||||||| |||| 00| 0 eng d |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Vijay Singh Sharanagat |
| 245 ## - TITLE STATEMENT | |
| Title | Effect of sorghum pre-processing (roasting and germination) on the replacement level and quality of sorghum-wheat bread: bread characteristics, digestibility, consumer acceptability and microbiological analysis |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | p253–267 |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. biblio.abstract | The present study was focused on the replacement of refined wheat flour (RWF) by control (CS) and processed sorghum flour [germinated (GS) and roasted (RS)] on the properties of flour/batter/dough (particle size, XRD, pasting, dynamic rheology, farinograph) and bread (physical, textural, digestibility, microbiological and sensory). Prominent variations adhered with sorghum processing, but decreasing patterns occurred for flour–water absorption, dough stability times, storage modulus, peak/final/breakdown viscosities, bread-moisture content, specific volume, porosity, and lightness. Flour’s pasting temperature, dough development time, breadbulk density, hardness, gumminess, and bitterness increased. Composite flours mainly had weak nature compared to RWF. The baking loss was lower for 10–30% CS and GS incorporation than RS. Composite bread had higher in-vitro protein and starch digestibility (CS > GS > RS) than RWF. Three days storage life with acceptable quality scores was obtained for bread with CS and GS up to 20% and RS up to 30% incorporation. |
| 654 ## - SUBJECT ADDED ENTRY--FACETED TOPICAL TERMS | |
| Subject | <a href="Low-gluten bread">Low-gluten bread</a> |
| -- | <a href=" Sorghum "> Sorghum </a> |
| -- | <a href="Digestibility ">Digestibility </a> |
| -- | <a href="Shelf-life">Shelf-life</a> |
| 773 0# - HOST ITEM ENTRY | |
| Host Biblionumber | 80310 |
| Host Itemnumber | 110087 |
| Place, publisher, and date of publication | Germany Springer |
| Title | Journal of Food Science and Technology |
| International Standard Serial Number | 0022-1155 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | Journal Article |
| 773 0# - HOST ITEM ENTRY | |
| -- | JP354 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| -- | ddc |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Location (home branch) | Sublocation or collection (holding branch) | Date acquired | Koha issues (times borrowed) | Piece designation (barcode) | Koha date last seen | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Dewey Decimal Classification | SNDT Juhu | SNDT Juhu | 23/10/2024 | JP354.5 | 23/10/2024 | 23/10/2024 | Journal Article |