| dc.contributor.author | Gupta, Abhay | |
| dc.description.abstract | 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. | en_US |
| dc.publisher | North Dakota State University | en_US |
| dc.rights | NDSU policy 190.6.2 | en_US |
| dc.title | Enhancing Bread Using High Temperature Extruded Lentil Flours | en_US |
| dc.type | Thesis | en_US |
| dc.date.accessioned | 2024-03-08T20:10:42Z | |
| dc.date.available | 2024-03-08T20:10:42Z | |
| dc.date.issued | 2010 | |
| dc.identifier.uri | https://hdl.handle.net/10365/33724 | |
| dc.subject.lcsh | Lentils. | en_US |
| dc.subject.lcsh | Dough -- Analysis. | en_US |
| dc.subject.lcsh | Dough -- Mechanical properties. | en_US |
| dc.rights.uri | https://www.ndsu.edu/fileadmin/policy/190.pdf | en_US |
| ndsu.degree | Master of Science (MS) | en_US |
| ndsu.college | Agriculture, Food Systems and Natural Resources | en_US |
| ndsu.program | Cereal and Food Sciences | en_US |
| ndsu.advisor | Khan, Khalil | |
