Effect of blending of raw and steamed wheat flour on the rheological characteristics of dough

<p align="justify">The blended dough made from raw wheat
flour and wheat flour steamed for 15 min at a ratio of
1: 1, along with minor ingredients (salt, oil) showed reduced farinograph water absorption capacity. The stability
of the blended dough with oil was reduced while
the mixing tolerance index increased. The inclusion of
salt in the blend increased the resistance to extension
and also the area under the curve. The hardness and
cohesiveness measured by means of texture profile
analysis decreased with the inclusion of oil in the blend,
while increasing with the addition of salt. The Rapid
Visco Analyser used to measure pasting characteristics
showed a peak viscosity which increased for the blend
with salt, but decreased for that with oil. Similarly, the
hot paste viscosity, cold paste viscosity and area under
the curve increased for the blend with salt, but decreased
for the blend with oil.</p>