Abstract
Well-porous structured leavened food products with a proper texture have a high demand in the dynamic food market. Hence, the current study was focused to formulate a leavened food product with a proper porous and better-textured crumb using rice-based composite flour (CF). Nine CF samples were prepared according to Taguchi’s orthogonal array by taking three variables (corn flour, finger millet flour, green gram flour) at three levels (0, 5%, 10%). Nine dough samples were prepared from each CF sample and subjected to fermentation and gelatinization under 1 kg/cm2 initial air pressure condition. Results revealed that crumb sample prepared from CF4 (Rice: Wheat: Corn: Green gram, 50:40:5:5) showed higher crumb volume, specific volume, lower bulk density and better crumb cellular structure properties which did not significantly different (p>0.05) to CF1 (Rice: Wheat, 50:50). Further, CF4 imparted to have the lowest crumb hardness, gumminess and chewiness. Thus, CF4 was selected as the best CF sample, which yielded a leavened food product with better textural and structural properties. Keywords: composite flour, fermentation, porous-crumb structure, rice flour, Taguchi’s orthogonal array
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