Journal of Food: Microbiology, Safety & Hygiene
Open Access
ISSN: 2476-2059
ISSN: 2476-2059
Department of Dairy Technology, ICAR-National Dairy Research Institute, Karnal, India
Research Article
Rheological and Textural Characteristics of Dough and Batter with Ghee Residue
Author(s): Vinay GM*, AK Singh and Poornima
The Ghee Residue (GR) is a by-product of the dairy industry, a nutrient-dense material that can substitute bakery fat, thus reducing trans-fat in the bakery. Pearl millet is a potential nutri-cereal and has applications in the manufacture of gluten-free and gluten-reduced products. The textural properties of the biscuit dough were considerably decreased with the substitution of ghee residue. The extensibility of the dough increased compared to the control dough confirmed by the creep test while the elasticity of the dough decreased due to the dilution of gluten by GR and Pearl Millet Flour (PMF), which also reconfirms from the frequency sweep of the dough that all dough samples had higher storage modulus than loss modulus. Rheological analysis of dough revealed that the doughs were viscoelastic in nature, with a storage modulus greater than the elastic modulus and a loss tangent less .. View More»
DOI:
10.35841/2476-2059.25.10.348