[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Rheological studies of raw and steamed wheat flour suspensions with added ingredients

Prakash, M. and Ravi, R. and Susheelamma, N. S. (2001) Rheological studies of raw and steamed wheat flour suspensions with added ingredients. European Food Research and Technology, 213. pp. 113-121.

[img] PDF
Eur_Food_Res_Technol_(2001)_213_113-121.pdf
Restricted to Registered users only

Download (203kB)

Citations: 4 in Google Scholar


Abstract

<p align="justify">The effect of commonly used ingredients such as salt (NaCl) and oil (groundnut oil) or their mixture on the pasting characteristics using a Rapid Visco Analyser (RVA) and the rheological constants of raw and steamed wheat flour has been studied. All the RVA parameters showed greater changes for steamed flour compared to raw flour and also for salt compared to oil. The flour steamed for 15 min exhibited a point of inflection for most of the RVA characteristics. Apparent viscosity and rheological constants showed slight changes at 30% and 33% batter concentrations while much greater changes were observed at a 36% concentration in the presence of the added ingredients. The steamed flour showed slightly lower values of apparent viscosity compared to raw flour in the presence of salt, oil, or their combination, but slightly higher values of rheological constants. However, at a 33% batter concentration, the values showed only marginal changes, which has implications for the product preparations.</p>

Item Type: Article
Uncontrolled Keywords: Rheological Ingredients Wheat flour
Subjects: 600 Technology > 08 Food technology > 14 Physical properties > 03 Rheology
600 Technology > 08 Food technology > 21 Cereals > 04 Wheat
Divisions: Sensory Science
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 22 Sep 2005
Last Modified: 28 Dec 2011 09:25
URI: http://ir.cftri.com/id/eprint/202

Actions (login required)

View Item View Item