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Effect of additives on rheological characteristics and quality of wheat flour parotta.

Indrani, D. and Venkateswara Rao, G. (2006) Effect of additives on rheological characteristics and quality of wheat flour parotta. Journal of Texture Studies, 37 (3). pp. 315-338.

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Abstract

This study investigated the effects on the rheological characteristics of dough and quality of parotta (a traditional South Indian unleavened flat bread) of oxidizing agents (potassium bromate, 20 and 40 ppm; ascorbic acid, 100 and 200 ppm; and potassium iodate, 20 and 40 ppm), reducing agents (potassium metabisulfite, 100 and 200 ppm; and cysteine hydrochloride, 50 and 100 ppm), enzymes (fungal alpha-amylase, 10 and 20 ppm; and proteinase, 10 and 20 ppm) and dry gluten powder (1, 2 and 3%). Addition of oxidizing agents and dry gluten increased values for farinograph stability, extensograph and mixograph areas, apparent biaxial extensional viscosity, compressive stress, hardness and cohesiveness, while reducing agents and enzymes decreased the aforementioned characteristics and increased the force decay parameter and adhesiveness of the dough. Among the additives studied, incorporation of 100 ppm potassium metabisulfite, 50 ppm cysteine hydrochloride and 10 ppm proteinase increased the overall quality score for parotta.

Item Type: Article
Uncontrolled Keywords: AMYLASES-; BREAD-; DOUGH-; GLUTEN-; OXIDIZING-AGENTS; PROTEINASES-; REDUCING-AGENTS; RHEOLOGICAL-PROPERTIES; WHEAT-; alpha-AMYLASES; QUALITY-; WHEAT-DOUGH
Subjects: 600 Technology > 08 Food technology > 31 Food Additives
600 Technology > 08 Food technology > 14 Physical properties > 03 Rheology
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 11:45
Last Modified: 28 Dec 2011 09:58
URI: http://ir.cftri.com/id/eprint/7507

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