Effect of chemical composition of wheat flour and functional properties of dough on the quality of south Indian parotta

• Published in: Food research international 2000, Vol.33 (10), p.875-881
• Main Authors: Indrani, D, Rao, G.Venkateswara
• Format: Article
• Language: English
• Subjects: Agronomy. Soil science and plant productions; Biological and medical sciences; Cereal and baking product industries; Dough rheology; Flour quality; Food industries; Fundamental and applied biological sciences. Psychology; Genetics and breeding of economic plants; South Indian parotta; Texture; Varietal selection. Specialized plant breeding, plant breeding aims; Yield, quality, earliness, varia
• ISSN: 0963-9969; 1873-7145
• DOI: 10.1016/S0963-9969(00)00117-4

Six flours differing in quality were analysed for their chemical and rheological parameters. South Indian parottas were prepared and evaluated for their textural characteristics using an Instron universal testing machine (UTM) and their sensory characteristics by a trained panel. The correlation coefficient data indicated that among the chemical characteristics of flours, dry gluten, protein and SDS sedimentation value were found to be the best indices in predicting the quality of parotta. The rheological characteristics, such as farinograph water absorption, extensograph ratio figure and area, and Instron apparent biaxial extensional viscosity (ABEV), hardness and cohesiveness were found to be highly correlated to the overall quality score of parotta. Sensory texture of parotta was found to be highly correlated to shear force as well as compression force ( r=0.99, P ≤ 0.001) indicating that shear and compression forces could be considered as the best indices of sensory texture of parotta.