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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

Abstract

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.

Keywords

Wheat flour Pasting Mixograph Rheology 

Abbreviations

BDV

Breakdown viscosity

FV

Final viscosity

GO

Groundnut oil

G′

Elastic modulus

G

Viscous modulus

HF

Hydrogenated fat

LPV

Left peak value

LPW

Left peak width

MPT

Mixograph peak time

MPV

Mixograph peak value

MPW

Mixograph peak width

PT

Pasting temperature

PV

Peak viscosity

RPV

Right peak value

RPW

Right peak width

SBV

Setback viscosity

WS

Weakening slope

Notes

Acknowledgements

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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