Influence of Emulsifiers and Heat Moisture Treatment of Millets on Quality of Gluten-Free Chhana Cake

H. Jambukiya, Suneeta V. Pinto, Sunil M. Patel
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Abstract

The present investigation was conducted to develop a technology for the manufacture of a gluten-free chhana cake. Refined wheat flour was substituted with blend of three flours viz., barnyard millet, amaranth and little millet (consisting of 31.86% barnyard millet, 32.69% amaranth and 35.45% little millet) were subjected to heat moisture treatment. In order to select the most suitable heat moisture treatment the millet blend was subjected to three heat moisture treatments. Based on the results the selected heat moisture treatment was: Adjusting the moisture content of millet flour blend to 25% and keeping it at 4°C for 24 h in an air tight plastic container followed by heating the moisture adjusted flour at 100°C for 3 h in a hot air oven and finally drying it at 40°C till a final moisture content of about 9% was obtained. In the second part of the study, the rate of addition of baking powder and glycerol monostearate was optimized using Response Surface Method (RSM) i.e., Design Expert 13.0.5.0. The optimized solution was 1.40% baking powder and 1.66% glycerol monostearate. The desirability of this model was 0.93.
乳化剂和谷子热湿处理对无麸质谷子饼品质的影响
本研究旨在开发一种无麸质chhana蛋糕的生产工艺。用谷子、苋菜和小小米(其中谷子占31.86%,苋菜占32.69%,小小米占35.45%)三种面粉的混合物代替精制小麦粉进行热湿处理。为了选择最合适的热湿处理,对小米混合物进行了三种热湿处理。根据实验结果,选择的热湿处理方法为:将调湿后的小米粉调湿至25%,在密闭的塑料容器中4℃保温24 h,再将调湿后的面粉在100℃热风烘箱中加热3 h,最后在40℃烘干至最终含水率为9%左右。在第二部分的研究中,利用响应面法(Response Surface Method, RSM)即Design Expert 13.0.5.0优化发酵粉和单硬脂酸甘油的添加速率。优化溶液为1.40%发酵粉和1.66%单硬脂酸甘油。该模型的可取性为0.93。
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