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Rheological characteristics of native and steamed wheat flour suspensions.

Prakash, M. and Haridas Rao, P. and Susheelamma, N. S. and Prabhakar, J. V. (1998) Rheological characteristics of native and steamed wheat flour suspensions. Journal of Cereal Science, 28 (3). 281-289, 24 ref..

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Abstract

Effects of steaming (5, 15 and 30 min) on properties of wheat flour and resulting wheat flour batter were studied, with a view to identifying possibilities for improving the rheological properties of batters for traditional Indian snack foods. Steaming wheat flour for the different time periods changed its quality characteristics, as demonstrated by denaturation of gluten-forming protein, decrease in SDS sedimentation values, and decrease in SDS PAGE solubility of gliadin in the beta-region. Pasting and rheological characteristics of batter made from the flour (30, 33, 36% solids) were markedly affected by both length of steaming and solids concn. Changes occurred in apparent viscosity, yield stress and consistency index, with max. values occurring in batter with the highest solid concn. Flow behaviour index changed only marginally, decreasing somewhat with duration of steaming and increasing solids concn. in the batter.

Item Type: Article
Subjects: 600 Technology > 08 Food technology > 14 Physical properties > 03 Rheology
600 Technology > 08 Food technology > 21 Cereals > 04 Wheat
Divisions: Flour Milling Bakery and Confectionary Technology
Sensory Science
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 16 Feb 2012 09:26
Last Modified: 29 Dec 2016 12:27
URI: http://ir.cftri.com/id/eprint/7757

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