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Effect of physicochemical and rheological properties of flour from different local wheat varieties on the quality of varanphal: an Indian traditional product

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Abstract

Varanphal is an Indian traditional product which is similar to pasta. The suitability of four local varieties of wheat flour (Lokwan, Sharbati, MP cross S.H.R. and MP Lokwan) was determined by evaluating their physicochemical and rheological properties. The rheological properties such as farinographic characteristics, dough hardness, stickiness, and spreadability of dough were also evaluated for the same. Flour and dough properties of wheat varieties were correlated with varanphal quality characteristics. The correlation coefficient data indicated that amongst the physicochemical properties of flour such as protein, dry gluten, and damaged starch content were the indices in predicting the varanphal quality. The rheological properties such as farinograph water absorption, dough stability, hardness and spreadability were found to be highly correlated with varanphal quality. The strong relationship were observed between dry gluten content with spreadability, L* value flour with dough stickiness, dough hardness with protein content, dough hardness with overall acceptibility and cohesiveness of dough with the cohesiveness of varnaphal.

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Acknowledgements

The authors gratefully acknowledge University Grant Commission (UGC) for the financial support in carrying out this work.

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  1. Department of Food Engineering and Technology, Institute of Chemical Technology, Nathalal Parekh Marg, Matunga, Mumbai, 400019, India

    Aarti S. Ghanate & U. S. Annapure

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  1. Aarti S. Ghanate
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  2. U. S. Annapure
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Correspondence to U. S. Annapure.

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Ghanate, A.S., Annapure, U.S. Effect of physicochemical and rheological properties of flour from different local wheat varieties on the quality of varanphal: an Indian traditional product. J Food Sci Technol 56, 3033–3042 (2019). https://doi.org/10.1007/s13197-019-03788-5

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  • DOI: https://doi.org/10.1007/s13197-019-03788-5

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