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Effect of flour particle size on microstructural, rheological and physico-sensory characteristics of bread and south Indian parotta

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/11685/
 
Title Effect of flour particle size on microstructural,
rheological and physico-sensory characteristics
of bread and south Indian parotta
 
Creator Suresh, D. Sakhare
Aashitosh, A. Inamdar
Soumya, C.
Indrani, D.
Venkateswara Rao, G.
 
Subject 03 Rheology
04 Wheat
 
Description Wheat flour fractioned by sieving into four different
particle size fractions namely finer fractions (150 μm)
were analyzed for their chemical, rheological, bread &
parotta making characteristics. The finer fractions had lower
ash, higher dry gluten, damaged starch and sodium dodecysulphate
(SDS)—sedimentation value than the coarser fractions.
The flour from finer fractions gave bread with best
sensory and textural attributes. The parottas from finer fractions
showed significantly higher sensory scores for colour,
texture, layers, mouthfeel and overall quality score than the
coarser fractions. In the micrograph of finer flour fractions,
higher number of loosened single starch granules than the
aggregates of starch and protein matrix were seen as compared
to coarser fractions. These studies indicate that the
flour from the finer fractions produce higher quality bread,
parotta owing to the presence of higher damaged starch
content, quantity and quality of protein in these fractions
than coarser fractions.
 
Date 2014
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Identifier http://ir.cftri.com/11685/1/Journal%20of%20Food%20Science%20and%20Technology%2C%20Vol.%2051%2C%20No.12%2C%202014%2C%204108.pdf
Suresh, D. Sakhare and Aashitosh, A. Inamdar and Soumya, C. and Indrani, D. and Venkateswara Rao, G. (2014) Effect of flour particle size on microstructural, rheological and physico-sensory characteristics of bread and south Indian parotta. Journal of Food Science and Technology, 51 (12). pp. 4108-4113. ISSN 0022-1155