Advertisement

Journal of Food Science and Technology

, Volume 51, Issue 12, pp 4108–4113 | Cite as

Effect of flour particle size on microstructural, rheological and physico-sensory characteristics of bread and south Indian parotta

  • Suresh D. Sakhare
  • Aashitosh A. Inamdar
  • C. Soumya
  • D. Indrani
  • G. Venkateswara Rao
Original Article

Abstract

Wheat flour fractioned by sieving into four different particle size fractions namely finer fractions (<75 and 75–118 μm), coarser fractions (118–150 and >150 μm) were analyzed for their chemical, rheological, bread & parotta making characteristics. The finer fractions had lower ash, higher dry gluten, damaged starch and sodium dodecysulphate (SDS)—sedimentation value than the coarser fractions. The flour from finer fractions gave bread with best sensory and textural attributes. The parottas from finer fractions showed significantly higher sensory scores for colour, texture, layers, mouthfeel and overall quality score than the coarser fractions. In the micrograph of finer flour fractions, higher number of loosened single starch granules than the aggregates of starch and protein matrix were seen as compared to coarser fractions. These studies indicate that the flour from the finer fractions produce higher quality bread, parotta owing to the presence of higher damaged starch content, quantity and quality of protein in these fractions than coarser fractions.

Keywords

Wheat flour quality Particle size Rheology Microstructure Bread South Indian parotta 

References

  1. AACC (2000) American Association of Cereal Chemists. AACC, St. Paul, MNGoogle Scholar
  2. Aranyi C, Hawrylewics EJ (1968) A note on scanning electron microscope of flour and doughs. Cereal Chem 45:500–502Google Scholar
  3. Aranyi C, Hawrylewics EJ (1969) Application of scanning electron microscopy to cereal specimens. Cereal Sci Today 14(230–233):253Google Scholar
  4. Bass EJ (1988) Wheat flour milling. In: Pomeranz Y (ed) Wheat: chemistry and technology, vol. 2, 3rd edn. American Association of Cereal Chemists, St Paul, pp l–68Google Scholar
  5. Farheen D, Jyothi Lakshmi A, Prakash J, Indrani D (2012) Effect of ingredients on rheological, nutritional and quality characteristics of high protein, high fibre and low carbohydrate bread. Food Bioprocess Tech 5:2998–3006CrossRefGoogle Scholar
  6. Gracza R, Norris CG (1961) Flour strength and particle size. Bakers Dig 35:56–62, 64: 92–93Google Scholar
  7. Hoseney RC (1994) In: Principles of Cereal Science and Technology. MN, USA, AACC IncGoogle Scholar
  8. Indrani D, Jyotsna Rao S, Udaya Sankar K, Venkateswara Rao G (2000) Changes in the physical—chemical and organoleptic characteristics of parotta during storage. Food Res Int 33:323–329CrossRefGoogle Scholar
  9. Indrani D, Venkateswara Rao G (2000) Effect of chemical composition of wheat flour and functional properties of dough on the quality of south Indian parotta. Food Res Int 33:875–881CrossRefGoogle Scholar
  10. Indrani D, Rajiv J, Prabhasankar P, Venkateswara Rao G (2003) Chemical, rheological and parotta making characteristics of flourmill streams. Eur Food Res Technol 217:219–223CrossRefGoogle Scholar
  11. Kruger JE, Tipples KH (1980) Relationship between falling number, amylograph viscosity and alpha amylase activity in Canadian wheat. Cereal Res Commun 8:97–105Google Scholar
  12. Prabhasankar P, Indrani D, Jyotsna R, Venkateswara Rao G (2003) Scanning electron microscopic and electrophoretic studies of the baking process of south Indian parotta—An unleavened flat bread. Food Chem 82:603–609CrossRefGoogle Scholar
  13. Pomeranz (1988) In: Wheat chemistry and technology Vol. 1 (pp. 17–21). St. Paul, MN, USA: American of Association of Cereal Chemists.Google Scholar
  14. Rojas JA, Rosell CM, Benedito de Barber C, Perez-Munuera I, Lluch MA (2000) The baking process of wheat rolls followed by cryo scanning electron microscopy. Eur Food Res Technol 212:57–63CrossRefGoogle Scholar
  15. Steel RGD, Torrie JH (1960) Principles and Procedures of Statistics. McGraw-Hill, New York, NYGoogle Scholar
  16. Wang L, Flores RA (2000) Effect of flour particle size on the textural properties of flour tortillas. J Cereal Sci 31(3):263–272CrossRefGoogle Scholar

Copyright information

© Association of Food Scientists & Technologists (India) 2013

Authors and Affiliations

  • Suresh D. Sakhare
    • 1
  • Aashitosh A. Inamdar
    • 1
  • C. Soumya
    • 1
  • D. Indrani
    • 1
  • G. Venkateswara Rao
    • 1
  1. 1.Department of Flour Milling, Baking & Confectionery TechnologyCSIR—Central Food Technological Research InstituteMysoreIndia

Personalised recommendations