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Influence of whey protein concentrate on the rheological characteristics of dough, microstructure and quality of unleavened flat bread (parotta).
Indrani, D. and Prabhasankar, P. and Jyotsna, Rajiv and Venkateswara Rao, G. (2007) Influence of whey protein concentrate on the rheological characteristics of dough, microstructure and quality of unleavened flat bread (parotta). Food Research International, 40. pp. 1254-1260. ISSN 0963-9969
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Abstract
In order to explore the possibility of using WPC as a functional ingredient in Indian traditional product – South Indian Parotta investigations were made to study the effect of replacement of wheat flour with 5, 10 and 15% WPC on the farinograph, extensograph, amylograph characteristics of wheat flour, quality of parotta and microstructure of baked parotta. The results showed an increase in farinograph stability, extensograph resistance to extension up to 10% WPC and a decrease in the farinograph water absorption, extensograph extensibility, amylograph peak viscosity, cold paste viscosity, breakdown and setback values with an increase in the level of WPC from 0% to 15%. The quality characteristics of parotta showed that the spread ratio decreased and shear force values increased significantly above 5% level. Control parotta and parotta with 5% WPC were soft, possessed thin and transparent layers whereas parottas beyond 5% WPC had thick, fused and opaque layers. The parottas with 5% WPC were rated good. The quality characteristics of parotta were adversely affected beyond 5% level of WPC. The microstructure of the top and middle layer of baked parotta with 5% WPC showed that there was a disruption in the continuity of the gluten matrix.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Whey protein concentrate; Parotta; Microstructure; Rheology; Flat bread |
| Subjects: | 600 Technology > 08 Food technology > 14 Physical properties > 03 Rheology 600 Technology > 08 Food technology > 26 Bakery products > Indian flat bread |
| Divisions: | Flour Milling Bakery and Confectionary Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 19 Dec 2017 09:03 |
| Last Modified: | 19 Dec 2017 09:03 |
| URI: | http://ir.cftri.res.in/id/eprint/13210 |
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