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

Physico-chemical, rheological and milling characteristics and bread and chapati making quality of Indian wheats.

Shurpalekar, S. R. and Kumar, G. V. and Rao, G. V. and Rao, G. C. P. R. and Rahim, A. and Vatsala, C. N. (1976) Physico-chemical, rheological and milling characteristics and bread and chapati making quality of Indian wheats. Journal of Food Science and Technology, India, 13 (2). 79-83, 11 ref..

[img] PDF
JFST_13(2)_79-83.pdf
Restricted to Registered users only

Download (426kB)

Abstract

17 var. of Indian aestivum wheats were evaluated. The range of values for some important quality attributes of white flour (maida) were: milling yield, 60.5-72.6%; Kent-Jones colour grade, 5.1-7.9; total ash, 0.44-0.66%; protein (N x 5.7), 7.2-12.0%; wet gluten, 19.2-36.3%; diastatic activity, 133-351 units; damaged starch, 6.2-12.1%; sedimentation value, 19.0-37.3 ml; farinograph water absorption, 54.0-70.8%; and loaf vol., 400-585 ml. Variety Raj-827 gave the highest milling yield of 72.6%. Excellent bread as well as chapatti could be prepared from Raj-842 whereas D-134 and DGRP-LB gave good bread and excellent chapattis. Inspite of its excellent chapatti making quality, Kalyan Sona gave poor bread. K-68, WG-377, Raj-857 and Raj-821 also gave excellent chapattis. Farinograph water absorption for chapatti dough ranged between 46.1 and 57.0% and had no correlation with chapatti making quality of wheat var.

Item Type: Article
Uncontrolled Keywords: RHEOLOGICAL-PROPERTIES; wheat, rheological properties of Indian; CHAPATTIS-; wheat, chapattis making properties of Indian; WHEAT-; physico-chemical properties of Indian wheat; MILLING-; wheat, milling properties of Indian; BREADMAKING-; wheat, breadmaking properties of Indian
Subjects: 600 Technology > 08 Food technology > 14 Physical properties
600 Technology > 08 Food technology > 26 Bakery products
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 19 Mar 2010 04:39
Last Modified: 19 Mar 2010 04:39
URI: http://ir.cftri.com/id/eprint/7067

Actions (login required)

View Item View Item