Abstract
Abstract The purpose of this study was to investigate the rheological characteristics of medium wheat flour mixed with bamboo leafand lotus leaf powders. Rheological properties of the mixed flours were tested based on falling number, color, RVA,farinogram, and rheofermentometer analyses. Falling numbers increased with addition of bamboo leaf and lotus leafpowders. The L values of all mixed flours were less than that of control. The 1% mixed flour sample containing bamboo leafand lotus leaf powders was not significantly different from 3% mixed flour. The a values of the mixed flour decreased asbamboo and lotus powders increased, whereas b values increased. Addition of bamboo leaf and lotus leaf powders to flourreduced peak viscosity, holding strength, and final viscosity. The set back values of mixed wheat flour containing bambooleaf powder were lower than those of mixed wheat flour containing lotus leaf powder, suggesting that bamboo leaf powdersuppressed retrogradation of flour compared to lotus leaf powder. In the farinogram, the water absorption and consistencyof the flours containing bamboo and lotus leaf powders increased, whereas development time and stability decreased. Thefermentation time of dough with lotus leaf powder was less than that of dough with bamboo leaf powder.Key Words: Bamboo leaf powder, lotus leaf powder, mixed flour, rheologycal characteristics
Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
