Cereal Chem 51:734 - 749. | VIEW
The Effect of Nonstarchy Polysaccharides from Yam, Sorghum, and Millet Flours on the Rheological Behavior of Wheat Doughs.
P. P. Hanh and V. Rasper. Copyright 1974 by the American Association of Cereal Chemists, Inc.
Water-soluble and water-insoluble nonstarchy polysaccharides with accompanying protein were extracted from flours milled from two species of West African yam (Dioscorea rotundata Poir., D. alata L.), three different types of sorghum grain, and one type of millet grain (Souna II). They were tested for their effect on the farinographic characteristics and stress-strain behavior of wheat doughs prepared from CHRS wheat flour to which 1% of the tested isolated material was added (by replacing an equal amount of flour). Water- soluble and water-insoluble pentosans extracted from the same CHRS wheat flour were used for comparison. A great variability was found between the isolates of different plant origin with respect to both chemical composition and their effect on the rheological behavior of wheat dough. Isolated water-soluble material, with the exception of the isolates from Senegal sorghum, had a slight improving effect on the dough which became obvious not only from the rheological measurements, but also from the higher loaf volumes of loaves baked from flour to which the individual tested isolates were added (replacing 1% flour, at constant moisture content of the dough). On the other hand, water-insoluble fractions had a detrimental effect on the loaf volume; the greatest reduction was observed when water-insolubles from CHRS wheat flour were applied. Though grain and texture of the loaves were comparable with the control, the crumb color varied depending on the source of the isolates. The crumb color changes were positively correlated with the color of the lyophilized isolates.