Structural and nutritional portrayal of rye‐supplemented bread using fourier transform infrared spectroscopy and scanning electron microscopy
Abstract In the present study, four different variants, namely Gp‐1, Gp‐2, Gp‐3, and Gp‐4, were characterized for their nutritional and fatty acid profile. Later on, the nutritionally superior variant was used for bread preparation. Purposely, composite flour was prepared with different ratios of wh...
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| Autores principales: | , , , , |
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| Formato: | article |
| Lenguaje: | EN |
| Publicado: |
Wiley
2021
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| Materias: | |
| Acceso en línea: | https://doaj.org/article/bf0e881ad7b24608a234221ea7b16888 |
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| Sumario: | Abstract In the present study, four different variants, namely Gp‐1, Gp‐2, Gp‐3, and Gp‐4, were characterized for their nutritional and fatty acid profile. Later on, the nutritionally superior variant was used for bread preparation. Purposely, composite flour was prepared with different ratios of wheat and rye (100:0; 90:10; 80:20). Furthermore, structural characterization of bread was done using Fourier transform infrared (FTIR) spectroscopy and scanning electron microscopy (SEM). Results showed that the Gp‐2 was more nutritional among the four variants. Furthermore, the spectra of composite flour bread were scanned in the range of 4000–600 cm–1. All the bread samples presented almost similar spectra for major peaks corresponding to wavenumbers in the functional group. The SEM micrographs showed the presence of small and large starch particles with compact structures. Conclusively, rye flour supplementation has a significant impact on the nutritional and structural attributes of the bread. |
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