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

Effect of additives on the rheological and baking characteristics of different extraction rate wheat flours.

Venkateswara Rao, G. and Weipert, D. and Seibel, W. (1986) Effect of additives on the rheological and baking characteristics of different extraction rate wheat flours. Journal of Food Science and Technology, 23 (4). pp. 183-189.

[img] PDF
JFST_1986_23_183-189.pdf - Published Version
Restricted to Registered users only

Download (436kB)

Abstract

Effect of ascorbic acid with and without sodium stearoyl-2-lactylate on rheological and baking characteristics of 70, 75, 80, 85 % extraction rate flours from wheat varieties 'WG 357', 'WL 711', `Jubilar' and 'DNS' was studied. The additives improved to varying extent the maturograph characteristics viz., final proof time, dough elastic s ity and dough level when tried with different extraction rate flours. Oven rise recorder also showed increase in dough volume, baking volume, oven rise and calculated loaf volume of flours treated with additives. Increase in bread volume, specific volume and overall quality score was observed by the use of additives in different flours. `Jubilar' and 'DNS' wheat varieties showed good response to the additives; followed by 'WL 711', while `WG 357' responded poorly. Use of additives showed remarkable improvement in crumb softness of bread made from flours of different extraction rates.

Item Type: Article
Uncontrolled Keywords: additives, crumb softness, bread, wheat flours
Subjects: 600 Technology > 08 Food technology > 02 Baking
600 Technology > 08 Food technology > 31 Food Additives
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 01 May 2012 11:02
Last Modified: 01 May 2012 11:02
URI: http://ir.cftri.com/id/eprint/3825

Actions (login required)

View Item View Item