naa a22 4500 510726763 CHVBK 20180411082938.0 cr unu---uuuuu 180411e20130501xx s 000 0 eng 10.1007/s11947-012-0888-4 doi (NATIONALLICENCE)springer-10.1007/s11947-012-0888-4 Effect of Thermal Treatment on Selected Cereals and Millets Flour Doughs and Their Baking Quality [Elektronische Daten] [S. Vidya, R. Ravi, Sila Bhattacharya] Selected cereals (rice and sorghum) and millets (finger millet and pearl millet) were steamed for 20min at ambient pressure. The rheological properties of doughs, made from these steamed as well raw grain flours, were characterized in addition to examining their baking quality. The two-cycle compression test was employed and instrumental values were correlated with sensory attributes (color, aroma, taste, stickiness, chewiness, tearing strength, cohesiveness, and rollability) using principal component analysis (PCA). Rice doughs made from both raw as well as thermally treated flour imparted maximum hardness (96.6-99.3N) and least cohesiveness (0.05-0.09) with highest stickiness values (105-110°) among all the dough samples at the same moisture content. Pearl millet and raw sorghum flour doughs possessed the least instrumental hardness, adhesiveness, and stickiness and were the easiest to flatten. The PCA biplot showed that sensory and instrumental cohesiveness formed a cluster on the left side on the x axis while shear force, and sensory attributes like tearing strength, chewiness, stickiness, and rollability formed another cluster on the other side of the axis. Raw rice and finger millet doughs were associated with the high extent of instrumental and sensory stickiness. Thermally treated pearl millet and sorghum doughs were the best followed by treated rice and finger millet samples to give the desirable dough characteristics, and were quite close to wheat chapathi in texture. Springer Science+Business Media, LLC, 2012 Thermal treatment nationallicence Dough nationallicence Texture nationallicence Sensory attribute nationallicence Vidya S. Grain Science and Technology Department, Central Food Technological Research Institute (Council of Scientific and Industrial Research), 570020, Mysore, India aut Ravi R. Sensory Science Department, Central Food Technological Research Institute (Council of Scientific and Industrial Research), 570020, Mysore, India aut Bhattacharya Sila Grain Science and Technology Department, Central Food Technological Research Institute (Council of Scientific and Industrial Research), 570020, Mysore, India aut Food and Bioprocess Technology Springer-Verlag 6/5(2013-05-01), 1218-1227 1935-5130 6:5<1218 2013 6 11947 https://doi.org/10.1007/s11947-012-0888-4 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-0888-4 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Vidya S. Grain Science and Technology Department, Central Food Technological Research Institute (Council of Scientific and Industrial Research), 570020, Mysore, India aut NATIONALLICENCE 700 1- Ravi R. Sensory Science Department, Central Food Technological Research Institute (Council of Scientific and Industrial Research), 570020, Mysore, India aut NATIONALLICENCE 700 1- Bhattacharya Sila Grain Science and Technology Department, Central Food Technological Research Institute (Council of Scientific and Industrial Research), 570020, Mysore, India aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer-Verlag 6/5(2013-05-01), 1218-1227 1935-5130 6:5<1218 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer