Influence of organic acids on rheological and bread-making characteristics of fortified wheat flour

Abstract

Flour was fortified with premix containing ferrous fumarate and folic acid. Organic acids such as citric acid, malic acid and tartaric acid, which are promoters of iron bioavailability, were added at three levels and their influence on rheological and bread-making characteristics was studied. Farinograph water absorption increased with fortificants, but with addition of organic acids there was a decrease. Maximum pressure was 77 mm in control, which increased to 78–88 mm with the addition of different acids to the fortified flour. Addition of organic acids to fortified flour brought about a decrease in peak viscosity, hot paste viscosity, cold paste viscosity and setback values. The L, a and b values of fortified breads were similar to that of control. Sensory analysis revealed marginal differences in the overall quality of breads prepared with fortified flour with the addition of organic acids.

Keywords::

• fortification
• iron
• folic acid
• farinograph
• alveograph
• sensory attributes

Acknowledgement

The authors are thankful to Mr. Lokesh, Central Instruments Facility and Services, Central Food Technological Research Institute (CFTRI), Mysore, for his help in carrying out colour measurements and the entire staff of Flour Milling Baking and Confectionery Technology, CFTRI for their support and encouragement.

Declaration of interest: The authors report no conflicts of interest. The authors alone are responsible for the content and writing of the paper.