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Some chemical, pasting, rheological and textural characteristics of composite flours based on wheat and tubers.

ChandraShekara, S. and Shurpalekar, S. R. (1983) Some chemical, pasting, rheological and textural characteristics of composite flours based on wheat and tubers. Journal of Food Science and Technology, 20 (6). 308-312, 17 ref..

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Abstract

Cassava and potato flours were blended at levels of 5-25% with wheat flour and the pasting and dough characteristics were evaluated by viscograph, farinograph, extensograph and texturometer studies prior to baking studies. The wide variation in the damaged starch content in potato (31.3%), cassava (4-8%) and wheat (11-4%) flours caused significant variation in the rheological, textural and handling properties of the dough. Cassava flour had low diastatic activity of 130 mg maltose/10 g flour compared to 299 mg maltose/10 g flour for wheat. Even a low level of cassava flour caused a steep rise in viscosity, steep break down and a negative set-back. A dough consistency of 500 BU was optimum for wheat-cassava flour blends at all levels whereas a dough consistency of 600 BU was needed for proper handling of wheat-potato flour blends. At the same level of blending the changes in farinograph characteristics were greater with potato flour than with cassava flour. Wheat-potato flour blend took more time for dough development than wheat-cassava flour blends. The band width of farinogram was not affected in wheat-cassava flour blends (50 BU) while the band width narrowed down from 50 to 15 BU as the potato flour level increased from 0-25%. Potato flour even at low levels (5%) brought about highly significant changes in extensograms by lowering the resistance to extension which was observed at 20% level in wheat-cassava flour blends. Compressibility and cohesiveness of doughs remained almost unaltered by blending with tuber flours. Potato flour increased the adhesiveness of blends.

Item Type: Article
Uncontrolled Keywords: FLOUR-SPECIFIC; wheat-cassava flour, functional properties of; CASSAVA-; VISCOSITY-; wheat-cassava flour, viscosity of; TEXTURE-; wheat-cassava flour, texture of; POTATOES-; wheat-potato flour, functional properties of; WHEAT-; functional properties of wheat-cassava flour; functional properties of wheat-potato flour
Subjects: 600 Technology > 08 Food technology > 14 Physical properties
600 Technology > 08 Food technology > 21 Cereals > 04 Wheat
Divisions: Dept. of Biochemistry
Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 08 Nov 2010 04:55
Last Modified: 03 Sep 2018 09:28
URI: http://ir.cftri.com/id/eprint/6671

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