Physicochemical Properties of Bread Baked from Flour Blended with Immature Wheat Meal Rich in Fructooligosaccharides
Article first published online: 20 JUL 2006
Journal of Food Science
Volume 68, Issue 8, pages 2448–2452, October 2003
How to Cite
Mujoo, R. and Ng, P.K.W. (2003), Physicochemical Properties of Bread Baked from Flour Blended with Immature Wheat Meal Rich in Fructooligosaccharides. Journal of Food Science, 68: 2448–2452. doi: 10.1111/j.1365-2621.2003.tb07044.x
- Issue published online: 20 JUL 2006
- Article first published online: 20 JUL 2006
- MS 20030276 Submitted 5/19/03, Revised 7/10/03, Accepted 9/3/03.
- immature wheat;
ABSTRACT: Grain of the soft white wheat cultivar Harus was harvested weekly from anthesis to maturity and fructooligosaccharides (FOS) contents were determined by reversed-phase high-performance liquid chromatography. Tests were carried out to determine the effect of adding immature wheat meal to a base flour of cultivar Russ (hard red spring) on the quality characteristics of bread. FOS content was also analyzed in baked bread, and the effect of transglutaminase in improving bread quality was examined. Marked decreases in FOS contents, such as 1-kestose and nystose, were observed with grain maturation. The overall quality of bread appeared to be acceptable, and the added FOS were retained after baking.