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Effect of chemical composition of wheat flour and functional properties of dough on the quality of south Indian parotta

Indrani, D. and Venkateswara Rao, G. (2000) Effect of chemical composition of wheat flour and functional properties of dough on the quality of south Indian parotta. Food Research International, 33. pp. 875-881.

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Abstract

<p align="justify">Six flours differing in quality were analysed for their chemical and rheological parameters. South Indian parottas were prepared and evaluated for their textural characteristics using an Instron universal testing machine (UTM) and their sensory characteristics by a trained panel. The correlation coefficient data indicated that among the chemical characteristics of flours, dry gluten, protein and SDS sedimentation value were found to be the best indices in predicting the quality of parotta. The rheological characteristics, such as farinograph water absorption, extensograph ratio figure and area, and Instron apparent biaxial extensional viscosity (ABEV), hardness and cohesiveness were found to be highly correlated to the overall quality score of parotta. Sensory texture of parotta was found to be highly correlated to shear force as well as compression force (r=0.99, P less than or equal to 0.001) indicating that shear and compression forces could be considered as the best indices of sensory texture of parotta.</p>

Item Type: Article
Uncontrolled Keywords: South Indian parotta Flour quality Dough rheology Texture
Subjects: 600 Technology > 08 Food technology > 14 Physical properties
600 Technology > 08 Food technology > 21 Cereals > 04 Wheat
600 Technology > 08 Food technology > 18 Processed foods
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 15 Dec 2005
Last Modified: 28 Dec 2011 09:25
URI: http://ir.cftri.com/id/eprint/270

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