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

Alveograph as a tool to assess the quality characteristics of wheat flour for parotta making.

Indrani, D. and Sai Manohar, R. and Jyotsna, Rajiv and Venkateswara Rao, G. (2007) Alveograph as a tool to assess the quality characteristics of wheat flour for parotta making. Journal of Food Engineering, 78 (4). pp. 1202-1206.

[img] PDF
Journal_of_Food_Engineering_78_(4)_2007_1202-1206.pdf
Restricted to Registered users only

Download (113kB)

Abstract

Studies were carried out to assess the relationship between alveograph characteristics and parotta making quality of wheat flours. Twenty-five commercial wheat flour samples were analysed for their chemical, alveograph and parotta making characteristics. The correlation co-efficient data indicated that among the chemical characteristics of wheat flours, ash content was found to be highly correlated to alveograph index of swelling, G (r=-0.838, P<less than or equal to>0.001), gluten content and sodium dodecyl sulphate (SDS) sedimentation value to the maximum over pressure, P (r=0.951 and r=0.875, P<less than or equal to>0.001), and to shear force (r=0.954 and r=0.840, P<less than or equal to>0.001). Among alveograph characteristics, P was highly correlated to shear force of parrotta (r=0.938, P<less than or equal to>0.001). Average abscissa at rupture, L to spread ratio (r=0.754, P<less than or equal to>0.001). Curve configuration ratio, P/L to all the physical and sensory characteristics of parotta at 1% level. G is correlated to spread ratio (r=0.914, P<less than or equal to>0.001), texture (r=0.928, P<less than or equal to>0.001), layers (r=0.934, P<less than or equal to>0.001) and overall quality score (r=0.931, P<less than or equal to>0.001). Deformation energy of dough, W is correlated to spread ratio (r=0.825, P<less than or equal to>0.001), texture (r=0.892, P<less than or equal to>0.001), layers (r=0.901, P<less than or equal to>0.001) and overall quality score (r=0.872, P<less than or equal to>0.001) indicating that alveograph G and W values could be considered as the indicators of the overall quality of parotta. All rights reserved, Elsevier.

Item Type: Article
Uncontrolled Keywords: APPARATUS-; BREAD-; BREADMAKING-; WHEAT-; ALVEOGRAPHS-; BREADMAKING-PROPERTIES; WHEAT-FLOUR
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 04 Wheat
600 Technology > 08 Food technology > 26 Bakery products
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 06 Aug 2008 09:21
Last Modified: 14 Dec 2016 10:22
URI: http://ir.cftri.com/id/eprint/7489

Actions (login required)

View Item View Item