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Changes During Accelerated Storage in MilletâWheat Composite Flours for Bread
- Singh, K. P., Mishra, H. N., Saha, S.
- Food and bioprocess technology 2012 v.5 no.5 pp. 2003-2011
- Echinochloa frumentacea, Panicum miliaceum subsp. miliaceum, breads, dough, gluten, millets, packaging materials, polyesters, polyethylene, response surface methodology, rheological properties, shelf life, starch, water content, wheat flour
- Two milletâwheat composite flours, CF1 and CF2, were formulated based on the rheological and textural properties of dough using response surface methodology. The optimized contents of composite flour CF1 were 61.8% barnyard millet flour, 31.4% wheat flour, and 6.8% gluten, respectively. The optimized components of the composite flour CF2 were barnyard millet flour 9.1%, finger millet flour 10.1%, proso millet flour 10.2%, and wheat flour 70.6%. Milletâwheat composite flours were stored in three different packaging materials, namely, low-density polyethylene (LDPE), high-density polyethylene (HDPE), and metallized polyester (MP), at 90% RH and 40Â Â°C temperature for 90Â days. For the packaging of milletâwheat composite flour CF1, MP was found best among the tested packaging materials, where moisture gain in samples was minimum (55%) as compared with materials LDPE (124%) and HDPE (100%). Vitamin loss among the different packaging materials was not significantly different at the 5% level of significance. The shelf lives of the composite flours were estimated based on their critical moisture contents. After 90Â days of storage of CF1, the highest retention of starch (91.85%) was recorded in MP packaging followed by HDPE (87.5%) and LDPE (84.8%). However, in CF2, the retention was not significant in all three packaging materials (Pâ<â0.05). After 90Â days of storage of CF1, the predicted shelf life of CF1 and CF2 in LDPE, HDPE, and MP packaging materials were 30, 38, and 61Â days and 26, 34, and 54Â days, respectively, which resemble closely with the experimentally determined (30, 40, and 65Â days and 25, 35, and 55Â days, respectively) values. The real shelf life will always be higher as compared with the accelerated one. This study may be useful for the safe storage of millet-based composite flours.