Abstract
Whole grain foods have become increasingly popular in recent years due to their nutritional and health benefits. Their end-product performance has also improved thanks to modifications in processing technology and the use of functional ingredients. In this study, laboratory-scale methods for producing saltine crackers fortified with whole wheat and whole barley were developed from a method for producing traditional saltine crackers, including formulation, processing procedures, and quality parameters. End-product quality was evaluated using stack weight, stack height, specific volume, and breaking strength. During whole grain cracker processing, the high water-absorption capacity of whole grain flour had a detrimental impact on dough processability and end-product quality attributes. Results showed that saltine crackers containing higher levels of whole grain flour had a shorter stack height and lower specific volume. The addition of endoxylanases, gum arabic, and vital wheat gluten helped to improve the ...
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