Effect of fats and oils on pasting and textural properties of wheat flour
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ORIGINAL ARTICLE
Effect of fats and oils on pasting and textural properties of wheat flour Amita Devi1 • Ritu Sindhu2 • B. S. Khatkar3
Revised: 8 April 2019 / Accepted: 3 April 2020 Ó Association of Food Scientists & Technologists (India) 2020
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. Keywords Pasting properties Pasting temperature Fats and oils Textural properties
Electronic supplementary material The online version of this article (https://doi.org/10.1007/s13197-020-04415-4) contains supplementary material, which is available to authorized users. & B. S. Khatkar [email protected] 1
Department of Food Processing and Technology, Gautam Buddha University, Greater Noida 201308, India
2
Centre of Food Science and Technology, Chaudhary Charan Singh Haryana Agricultural University, Hisar 125001, India
3
Department of Food Technology, Guru Jambheshwar University of Science and Technology, Hisar 125001, India
Introduction The widespread cultivation and human consumption of wheat makes it a primary cereal crop across the world (Barak et al. 2015). Wheat flour is a major ingredient of baked products such as chapatti, cakes, cookies and bread (Singh and Khatkar 2005). Based on the hardness of kernel, wheat can be classified as soft and hard category. Hard wheat is more suitable for the bread making as it produces the coarser-flour with better level of the damaged starch and coarse texture (Ikeda et al. 2005). On the other hand, soft wheat is more suitable for cookies, pie crusts, biscuits, muffins, crackers, doughnuts, and cakes because the soft wheat yield fine flour and starch with low damage (Chiotelli et al. 2004). For food products texture and gelatinization are the important properties where the gelatinization behaviour is key factor related to the textural and structural traits of several end products. Pasting behavior has wide differences in the flours through varied wheat cultivars, and it will be attributed to major differences within the starch components. The amalgamation of oils and fats in wheat flour has a potential for improving textural traits. Singh et al. (2011) and Blazek and Copeland (2008) suggested that the viscoelastic properties of wheat flours are influenced by the non-starch ingredients (such as non-starch polysaccharides, lipids, and proteins). Previous res
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