Summary
Three samples of edible grade cottonseed flour (cosf) were utilized each in 5%, 10% and 15% mixtures with Saudi wheat flour for bread making.
Addition of cosf increased water absorption of the dough. Times of dough mixing, stability and break-down were slightly increased at the low addition level, but adversely shortened at the higher levels, where mixing tolerance was doubled or tripled. Up to 5%–10% of cosf could be tolerated without deleterious effect on dough properties or bread quality, depending on the source of the additive and method of preparation. An increase of 25%–50% in protein content of bread was expected.
Zusammenfassung
Baumwollsaatmehl (eßbare Qualität) wurde in Anteilen von 5, 10 und 15% einem saudiarabischen Weizenmehl zur Brotbereitung zugemischt. Dies führte zu einem Anstieg der Wasserbindung des Teiges. Die Zeiten zur Teigbereitung, die Teigstabilität und das Abreißverhalten wurden mit niedrigen Zusatzmengen geringfügig erhöht; die höheren Zusatzmengen hatten umgekehrte Wirkung. Ein Zusatz von 5–10% Baumwollsaatmehl konnte bezüglich Teigeigenschaften und Brotqualität toleriert werden; die Qualität des zugesetzten Produktes war allerdings maßgebend. Auf diese Weise konnte eine Erhöhung des Proteingehaltes der Brote um 25–50% erreicht werden.
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El-Shaarawy, M.I., Mesallam, A.S. Feasibility of Saudi wheat flour enriched with cottonseed flour for bread making. Z Ernährungswiss 26, 100–106 (1987). https://doi.org/10.1007/BF02019605
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DOI: https://doi.org/10.1007/BF02019605