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Emire SA
Emire SA
Food, Beverage and Pharmaceutical Industry Development Institute, Ministry of Industry,
Addis, Ababa
Ethiopia
Publications
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Research Article
Effects of Vital Gluten Enrichment on Qualities of Value Added Products
Author(s): Mekuria B and Emire SAMekuria B and Emire SA
The aim of this research was to study the effects of vital gluten enrichment on qualities of pasta flour, bread and biscuit products. The proportions of vital gluten powder added to wheat flour and the blend of wheat flour and corn flour were 3% and 6%. The Farinograph values, wet gluten, protein, ash, color grade and falling number of wheat flour, corn flour, the composite flours of wheat and corn as well as vital gluten blended flours were determined and compared with the normal flours used for pasta, bread and biscuit production. The effects of vital gluten enhancement on product qualities were assessed by formulating pasta flour, bread and biscuit products; respectively. Consequently, the highest wet gluten content of flours for 3% and 6% vital gluten supplemented flours were 41.8% and 46.67%; respectively. Vital gluten supplemented flours for bread pr.. View More»
DOI: 10.4172/2157-7110.1000508