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Wheat Cultivars: Correlation between Indian Quality of Gluten Proteins, Rheological Characteristics of Dough and Tandoori Roti Quality

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Relation http://ir.cftri.com/1631/
JSFA-01-97
 
Title Wheat Cultivars: Correlation between Indian Quality of Gluten Proteins, Rheological Characteristics of Dough and Tandoori Roti Quality
 
Creator Dharmesh, C. Saxena
Prasada Rao, U. J. S.
Haridas Rao, P.
 
Subject 14 Physical properties
18 Processed foods
04 Wheat
 
Description Physico-chemical, rheological characteristics and quality of tandoori roti were determined for whole wheat Ñours from eight commercial wheat cultivars
grown at one location. Tandoori roties baked from these Ñours indicated wide di†erences in baking performance. Among the varieties, Cpan-3004,GW-180 and K-8804 and WL-1562 were found suitable for the preparation of
tandoori roti. These four varieties had higher water absorption capacity (718È 735 ml kg~1) when measured in a farinograph at an optimum tandoori dough consistency of 400 BU. The doughs from these varieties also had higher cohesiveness (0É38È0É45) and extensibility (114È121 mm) than other varieties. Total protein, gluten as well as total glutenin (soluble and insoluble) contents were
found to be maximum in these four varieties. Varieties having Glu-1 score of 6 were found to be more suitable for roti preparation. The prediction equation
derived for correlating total protein and total glutenin in Ñour with overall sensory score of roti was found highly signiÐcant (R2\0É92). The results suggest
that the medium hard wheats are suitable for the preparation of tandoori roti.
 
Date 1997
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/1631/1/J_Sci_Food_Agric_1997%2C_74%2C_265-272.pdf
Dharmesh, C. Saxena and Prasada Rao, U. J. S. and Haridas Rao, P. (1997) Wheat Cultivars: Correlation between Indian Quality of Gluten Proteins, Rheological Characteristics of Dough and Tandoori Roti Quality. Journal of the Science of Food and Agriculture, 74. pp. 265-272.