Influence of Fenugreek Seed Powder on the Dough Rheology, Microstructure And Quality of Parotta – An Indian Flat Bread

Indrani, D. and Jyotsna, Rajiv and Venkateswara Rao, G. (2010) Influence of Fenugreek Seed Powder on the Dough Rheology, Microstructure And Quality of Parotta – An Indian Flat Bread. Journal of Texture Studies, 41. pp. 208-223.

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Abstract

The effect of replacement of wheat flour with 2.5, 5.0 and 7.5% fenugreek seed powder (FSP) on the rheological characteristics of wheat flour and quality of parotta was studied. Increasing FSP from 0 to 7.5% increased farinograph water absorption from 61.8 to 72.2%, amylograph peak viscosity (920–1,250 BU), spread ratio of parotta (31–34.8), decreased extensograph extensibility from 124 to 97 mm and shear force from 1,300 to 1,150 g. However, the values for farinograph stability, extensograph resistance to extension and area increased only up to 5% FSP level. Sensory evaluation showed that parotta with perceptible fenugreek flavor and without adverse effect on the quality characteristics could be produced by adding 5% FSP. The micrographs of parotta dough, outer and middle layers of baked parotta containing 5% FSP showed a thick matrix and starch granules appeared to be coated with fenugreek gum.

Item Type:	Article
Uncontrolled Keywords:	fenugreek seed powder; rheological characteristics; wheat flour; parotta; flat bread; microstructure
Subjects:	600 Technology > 08 Food technology > 30 Spices/Condiments 600 Technology > 08 Food technology > 14 Physical properties 600 Technology > 08 Food technology > 26 Bakery products
Divisions:	Flour Milling Bakery and Confectionary Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	16 Sep 2010 11:25
Last Modified:	28 Dec 2011 10:18
URI:	http://ir.cftri.res.in/id/eprint/9682

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