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Influence of surfactants on rheological characteristics of dough and quality of parotta.

Dasappa, Indrani. and Venkateswara Rao, G. (2003) Influence of surfactants on rheological characteristics of dough and quality of parotta. International Journal of Food Science and Technology, 38 (1). pp. 47-54.

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Abstract

Effects were investigated of the surfactants glycerol monostearate (GMS), lecithin, diacetyl tartaric acid esters of monoglycerides (DATEM), polyoxyethylene sorbitan monostearate (PS-60) and sodium stearoyl-2-lactylate (SSL) on the rheological properties of wheat dough and quality of parotta (a South Indian bread made from wheat flour salt, sugar, egg, oil and water). Dough mixtures were prepared containing 0.5% surfactant in the form of gels (1:4 surfactant:water). Results showed that surfactants increased dough stability, as measured by farinography, valorimeter values, extensograph ratios and extensograph areas, indicating increases in the dough strength. Surfactants reduced mixograph peak heights, mixograph areas, apparent biaxial extensional viscosities, compressive stress, force decay parameters, hardness and adhesiveness, and increased the cohesiveness of dough. Values for peak viscosity increased with DATEM, PS-60 and SSL and decreased with GMS and lecithin. Addition of SSL and PS-60 gave the greatest improvements in the physical properties of parotta, followed in decreasing order by DATEM, lecithin and GMS.

Item Type: Article
Uncontrolled Keywords: BREAD-; DOUGH-; EMULSIFIERS-; RHEOLOGICAL-PROPERTIES; WHEAT-; PAROTTA-; WHEAT-DOUGH
Subjects: 600 Technology > 08 Food technology > 26 Bakery products
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 30 Jul 2008 11:21
Last Modified: 28 Dec 2011 09:53
URI: http://ir.cftri.com/id/eprint/6354

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