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Effect of fats and oils on pasting and textural properties of wheat flour

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Abstract

Effects of fats and oils on pasting and textural properties of soft and hard wheat flours were investigated. Fats and oils significantly diminished peak viscosity, trough, breakdown, setback, final viscosity and escalated the pasting temperature. Effects on pasting properties were found more noticeable for soft wheat flour. Pasting properties of soft and hard wheat flour were significantly affected by coconut oil and hydrogenated fat. Texture analyser results divulged that fats and oils decreased the flour gel hardness, adhesiveness, gumminess and chewiness of flour gel of both varieties, whereas gel springiness was improved. Textural properties of wheat flour gels of both soft and hard wheat varieties were influenced most extensively by groundnut oil.

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Authors and Affiliations

  1. Department of Food Processing and Technology, Gautam Buddha University, Greater Noida, 201308, India

    Amita Devi

  2. Centre of Food Science and Technology, Chaudhary Charan Singh Haryana Agricultural University, Hisar, 125001, India

    Ritu Sindhu

  3. Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar, 125001, India

    B. S. Khatkar

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  1. Amita Devi
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  2. Ritu Sindhu
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  3. B. S. Khatkar
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Correspondence to B. S. Khatkar.

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Devi, A., Sindhu, R. & Khatkar, B.S. Effect of fats and oils on pasting and textural properties of wheat flour. J Food Sci Technol 57, 3836–3842 (2020). https://doi.org/10.1007/s13197-020-04415-4

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  • DOI: https://doi.org/10.1007/s13197-020-04415-4

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