Date of Award

2010

Publisher

North Dakota State University

Document Type

Thesis

Degree Awarded

Master of Science (MS)

Program

Cereal and Food Sciences

College

Agriculture, Food Systems and Natural Resources

Faculty Advisor

Khan, Khalil

Description

Wheat proteins play a major role in determination of dough rheological properties and quality of baked bread. The main objective of this study was to evaluate the effects of extrusion speeds and lentil flour concentration in wheat flour on dough rheological properties, staleness and sensory attributes. Wheat flour was fortified with 5%, 10%, 15% and 20% lentil flour extruded at 350rpm, 400rpm and 450rpm extrusion speeds. The wheat flour sample ( control) was also fortified with non-extruded lentil flour to evaluate the effects of extruded and non-extruded lentil flours on bread characteristics. Bread staling was determined by measuring hardness of the crumb and samples were compared to control. Overall consumer acceptability was evaluated using a nine-point hedonic scale sensory analysis to determine the best wheat flour to lentil flour ratio. Extrusion speeds did not have any effects on overall acceptability of bread. Breads baked from wheat flour fortified with 10% lentil flour were most accepted by sensory panelists in terms of overall acceptability. Therefore, 10% lentil flour breads were tested for staleness and compared to the control sample. Lentil breads had no significant difference in staleness on day one as compared to the control sample. However, on day four and day six, it was observed that lentil breads staled faster than the control bread. It can be concluded that bread with lentil flour had poorer shelf life as compared to breads with only wheat flour.

Rights

NDSU policy 190.6.2

Rights Link

https://www.ndsu.edu/fileadmin/policy/190.pdf

Handle Identifier

https://hdl.handle.net/10365/33724

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