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Studies on the functional characteristics of differently milled whole wheat flour (atta)

Leelavathi, K. and Haridas Rao, P. and Shurpalekar, S. R. (1986) Studies on the functional characteristics of differently milled whole wheat flour (atta). Journal of Food Science and Technology, 23 (1). 10-14, 7 ref..

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Abstract

The chemical composition, dough forming characteristics and chapatti making quality of whole wheat flour (atta) milled in stone, disc (chakki), hammer, pin and roller mills were studied. Atta samples milled in disc, stone and pin mills had significantly higher diastatic activity (365-505 mg/10 g flour) and damaged starch (12.0-18.8%) content than did hammer and roller milled flours. The water requirement of a chapatti dough varied from 68 to 82%. Among the differently milled atta samples, considerable variations were observed in dough development time (3.0-5.5 min) and dough stability (2.0-4.5 min), as indicated by the farinograms, and in resistance to extension (410-590 BU) and extensibility (50-65 mm), as indicated by the extensograms. Chapattis made from stone milled atta were superior with soft texture and better flavour, while those made from hammer milled or roller milled atta were inferior with somewhat hard texture and bland flavour.

Item Type: Article
Uncontrolled Keywords: MILLING-; wheat flour, milling & characteristics of whole; FLOUR-SPECIFIC; DOUGH-; wheat flour, milling & dough characteristics of whole; BAKERY-PRODUCTS; wheat flour, milling & chapattis quality of whole; WHEAT-; milling & characteristics of whole wheat flour
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 04 Wheat
600 Technology > 08 Food technology > 04 Milling
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 11 Mar 2009 06:54
Last Modified: 25 Sep 2018 08:59
URI: http://ir.cftri.com/id/eprint/6461

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