Journal of Food Science and Technology

, Volume 56, Issue 2, pp 1056–1065 | Cite as

Effects of incorporation of groundnut oil and hydrogenated fat on pasting and dough rheological properties of flours from wheat varieties

  • Mehak Katyal
  • Narpinder SinghEmail author
  • Harmeet Singh
Original Article


The effects of incorporation of groundnut oil (GO) and hydrogenated fat (HF) at different levels (1%, 3% and 5%) on pasting, dough rheology and mixing properties of strong wheat flour (SWF) and weak wheat flour (WWF) were evaluated. SWF showed higher paste viscosities as compared to WWF. However, higher setback viscosity for SWF than WWF was observed. Paste viscosity and mixograph peak time of both flours decreased with an increase in level of GO and HF. Pasting temperature of both flours decreased with an increase in GO. Storage modulus (G′) was higher than loss modulus (G″) for dough from both SWF and WWF. G′ increased while G″ decreased with an increase in levels of GO and HF. Dough prepared from SWF needed longer time for mixing and showed wider peak width, indicating strong and stable dough as compared to WWF. Addition of GO up to 3% level progressively decreased dough consistency and mixing tolerance and further addition led to an increase in both properties. Contrarily, addition of HF showed opposite effect in WWF. Both GO and HF showed variables effects towards mixing in both flour types. Dough tolerance and breakdown during mixing improved with increase in GO while adversely affected with increase in HF.


Wheat flour Pasting Mixograph Rheology 



Breakdown viscosity


Final viscosity


Groundnut oil


Elastic modulus


Viscous modulus


Hydrogenated fat


Left peak value


Left peak width


Mixograph peak time


Mixograph peak value


Mixograph peak width


Pasting temperature


Peak viscosity


Right peak value


Right peak width


Setback viscosity


Weakening slope



NS acknowledge's CSIR for providing funds in the form of a research project.

Supplementary material

13197_2019_3633_MOESM1_ESM.docx (28 kb)
Supplementary material 1 (DOCX 27 kb)


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Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  1. 1.Department of Food Science and TechnologyGuru Nanak Dev UniversityAmritsarIndia

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