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Effect of heat processing on the paste viscosity of cereal flours.

Raghavendra Rao, S. N. and Sreedhara Murthy, S. and Desikachar, H. S. R. (1983) Effect of heat processing on the paste viscosity of cereal flours. Journal of Food Science and Technology, 20 (3). 95-97, 14 ref..

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Paddy, wheat, sorghum, ragi, bajra, maize and Bengal gram were heat processed separately by parboiling (soaking in hot water at 60 degree C for 3 h, steaming for 30 min and drying), flaking (soaking for 30 min, steaming for 30 min at 15 lb/in-2 and flaking), toasting (at 100 degree C for 10 min), puffing (mixing with 2 kg sand and heating at 260-280 degree C), and malting (soaking for 16 h, germinating for 24-30 h and toasting to 80 degree C). All forms of heat processing generally increased cold slurry viscosity but decreased hot paste viscosity of the flours as compared with unheated control samples. Puffing and flaking produced greater reduction in hot paste viscosity, while parboiling and toasting effected smaller changes. The more severe the heat treatment, the lower was the hot paste viscosity. Dry toasting at 100 degree C had a very low effect in reducing hot paste viscosity. Malting appears to be the most appropriate method for reducing hot paste viscosity, followed by puffing and flaking.

Item Type: Article
Uncontrolled Keywords: THERMAL-PROCESSES; cereal flour, thermal processing & hot paste viscosity of; VISCOSITY-; FLOUR-SPECIFIC; CEREALS-; thermal processing & hot paste viscosity of cereal flour
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 04 Wheat
600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions: Flour Milling Bakery and Confectionary Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 10 Nov 2010 09:24
Last Modified: 28 Dec 2011 09:54
URI: http://ir.cftri.res.in/id/eprint/6698

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