Rheological studies of the blended suspensions of native and steamed wheat flour

Maya, Prakash and Ravi, R. and Susheelamma, N. S. (2000) Rheological studies of the blended suspensions of native and steamed wheat flour. European Food Research and Technology, 210. pp. 293-298.

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Abstract

<p align="justify">Blending of native wheat flour (NWF) and steamed wheat flour (SWF) in the ratio of 1:1was found to give good binding between the filling and coating, and improve the overall quality of the coated products. The apparent viscosity increased with increase in batter concentration (30, 33 and 36%) of all the three blends, namely NWFcSWF (5 min steaming period), NWFcSWF (15 min steaming period) and NWFcSWF(30 min steaming period). The yield stress and consistency index also increased with increase in batter concentration for all three blends. The gel mobility increased with increased steaming period of the blends. The rapid visco analyser used for measuring the pasting characteristics of the blends showed an increase in peak viscosity from 218 to 243 rapid visco units (RVU), in hot pasteviscosity from 81 to 100 RVU and in cold paste viscosity from 175 to 185 RVU. The area under the curve also increased from 1963 to 2134 RVU/ min for the blends when compared with native wheat flour.</p>

Item Type:	Article
Uncontrolled Keywords:	Rheology Gel mobility Rapid viscoanalyser
Subjects:	600 Technology > 08 Food technology > 14 Physical properties > 03 Rheology 600 Technology > 08 Food technology > 21 Cereals > 04 Wheat
Divisions:	Sensory Science
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	21 Sep 2005
Last Modified:	11 Oct 2018 09:33
URI:	http://ir.cftri.res.in/id/eprint/191

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