TITLE:
Study and Formulation of Composite Flours Based on Gluten Flour and Local Cereal Flours: Fonio, Millet and Sorghum
AUTHORS:
Laouratou Bah, Kéloua Kourouma, Adama Moussa Sakho, Aboubacar Diallo, Mamadou Madaniou Sow
KEYWORDS:
Cereal Flour, Gluten Flour, Bread Making, Biochemical and Rheological Properties
JOURNAL NAME:
Journal of Agricultural Chemistry and Environment,
Vol.13 No.1,
February
27,
2024
ABSTRACT: This study makes it possible to establish baking flours of nutritional quality and technologically acceptable following the increase in their rheological parameters due to the insertion of gluten flour. The composite flours were obtained using the Philips mixer type (model HR2811). The nutritional qualities of the formulated flours were determined by the Kjeldahl, AOAC 985-29, UV-VIS spectrophotometry (DR 5000; HACH and LANGE, France) and Soxhlet gravimetric methods. The compounds obtained are respectively: Protein, carbohydrate, lipid, micronutrient and vitamin contents. Monitoring the analysis of functional properties (water and oil absorption capacity) as well as baking value.