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Effect of damaged starch on the pasting characteristics and tandoori roti making quality of whole wheat flour.

Saxena, D. C. and Rao, P. H. (2000) Effect of damaged starch on the pasting characteristics and tandoori roti making quality of whole wheat flour. Sciences des Aliments, 20 (6). 591-602, 24 ref..

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Abstract

Pasting properties of whole wheat flour with different contents of damaged starch were measured at different heating rates in a rapid visco analyser. Results indicated that the damaged starch content correlated significantly with peak viscosity (r = + 0.73, P < 0.01), hot paste viscosity (r = - 0.88, P < 0.01) and cold paste viscosity (r = -0.91, P < 0.01). Starch damage was also correlated significantly with overall quality of tandoori roti (r = 0.91, P < 0.01). The overall quality of roti was influenced mainly by sensory texture. Optimum damaged starch content of whole wheat flour for preparation of good quality tandoori roti was 14-15%.

Item Type: Article
Uncontrolled Keywords: BREAD-; FLOURS-CEREAL; FUNCTIONAL-PROPERTIES; STARCH-; WHEAT-; DAMAGED-STARCH; PASTING-PROPERTIES; QUALITY-; ROTI-; WHEAT-FLOUR
Subjects: 600 Technology > 08 Food technology > 26 Bakery products > Indian flat bread
600 Technology > 08 Food technology > 14 Physical properties > 05 Texture
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 19 Jul 2011 05:20
Last Modified: 19 Jul 2011 05:20
URI: http://ir.cftri.com/id/eprint/7658

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