Studies on the hydration of starches, flour and semolina from different cereal grains.

Chandrashekar, A. and Desikachar, H. S. R. (1984) Studies on the hydration of starches, flour and semolina from different cereal grains. Journal of Food Science and Technology, 21 (1). 12-14, 5 ref..

PDF Journal of Food Science and Technology, India, Volume-21(1 (1984) 12-14,.pdf - Published Version Restricted to Registered users only Download (91kB)

Abstract

Sorghum and wheat semolina were soaked at 50, 60 and 70 degree C in 0.1% aqueous solutions of (i) citric acid, (ii) tartaric acid, (iii) sodium carbonate, (iv) ammonium carbonate, (v) magnesium chloride, (vi) potassium iodate and (vii) papain and then the cooking time was determined. Water uptake studies by flour and starches of sorghum, maize, Italian millet, rice, bajra (Pennisetum typhoides), ragi, (Eleusine coracana) and wheat showed that at 50 and 60 degree C flours of all grains absorbed more water than corresponding starches, while at 70 degree C this was reversed. Semolina of wheat absorbed more water than that of sorghum at all temp. Extraction with butanol increased the hydration of sorghum and wheat semolina. (i)-(iv) decreased cooking time in sorghum and wheat semolina. (v) and (vi) showed no effect. Treating with papain increased water absorption more in sorghum than in wheat.

Item Type:	Article
Uncontrolled Keywords:	CEREAL-PRODUCTS; cereal starch, hydration of; STARCHES-SPECIFIC; FLOUR-SPECIFIC; cereal flour, hydration of; PASTA-; semolina, hydration of; MOISTURE-CONTENT; CEREALS-; hydration of cereal flour
Subjects:	600 Technology > 08 Food technology > 16 Nutritive value > 08 Grains 600 Technology > 08 Food technology > 17 Water activity
Divisions:	Grain Science and Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	21 Jun 2016 10:18
Last Modified:	21 Jun 2016 10:18
URI:	http://ir.cftri.res.in/id/eprint/6672

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