Fractionation and reconstitution of whole wheat flour and its effect on dough and chapatti quality

Abstract

Fractionation and reconstitution techniques were utilized to study the contribution of flour fractions mainly gluten in chapatti dough rheology and baking performance of chapatti. Micro-scale rheological methods and micro scale baking test on the basis of 10 g flour were used. Two Indian wheat cultivars (NIAW-301 and NIAW-34) were studied. Fractionation which involved defatting of flour, isolation of gluten, collection of aqueous suspension and separation into a soluble fraction and two starch fractions (upper and lower layer) by centrifugation. Reconstitution of the flour given reproducible results. Spreadability of the dough prepared from reconstituted dough was poor and decreased by 23.7 %. Addition of gluten to the dough resulted into decreased spreadability and increased dough resistance. Chapattis was prepared from fractionated flour showed poor baking performance. Addition of extra gluten to the flour resulted into good, pliable and soft textured chapatti.

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

“…A similar relationship between a protein with dough machinability has been reported (Suhendro et al 1993).The gluten content of flour directly proportional to dough hardness (r = 0.87, P \ 0.01) and cohesiveness of dough (r = 0.85, P \ 0.01) but inversely proportional to the spreadability of dough (-0.93, P \ 0.01). Arya et al (2016) also reported the similar relationship gluten content of flour with hardness and cohesiveness of the dough. Damaged starch correlated positively to farinoghraphic water absorption (r = 0.75, P \ 0.01), Dough stickiness (r = 0.98, P \ 0.01) and negatively correlated to dough development time Cohesiveness (ratio) 0.80 ± 0.00 c 0.77 ± 0.00 c 0.72 ± 0.00 b 0.66 ± 0.02 a Appearance 7.0 ± 0.00 a 6.0 ± 0.00 a 7.0 ± 0.00 a 6.0 ± 0.00 a Colour 7.0 ± 0.00 a 6.0 ± 0.00 a 8.0 ± 0.00 a 7.0 ± 0.00 a Texture 8.67 ± 0.57 c 7.0 ± 0.00 b 6.0 ± 0.00 a 6.0 ± 0.00 a Mouthfeel 8.67 ± 8.66 c 7.0 ± 0.00 b 6.0 ± 0.00 a 6.0 ± 0.00 a Taste 8.0 ± 0.00 a 7.0 ± 0.00 a 8.0 ± 0.00 a 7.0 ± 0.00 a Overall acceptability 8.33 ± 0.28 d 7.0 ± 0.00 b 7.50 ± 0.00 c 6.0 ± 0.00 a a All the values are mean ± SD of three individual determinations b Means followed by the same superscript along the row are not significantly different using duncan multiple ranges test at 5% probability level (r = -0.93, P \ 0.01), dough stability (r = -0.94, P \ 0.01) and work of adhesion (r = -0.70, P \ 0.01).…”

Rheological and nutritional studies of amaranth enriched wheatchapatti(Indian flat bread)

“…Dough made of wheat (control) and wheat-amaranth blends were tested for spreadability using TA XT2 Stable Micro Systems Texture Analyser with a slight modification in the method by Arya, Ananthanarayan, Rodrigues, and Waghmare (2016). Dough of constant weight (8 g), diameter (25 mm), and thickness (13 mm) was placed below a 75 mm cylindrical probe.…”

Effects of wheat gliadin and glutenin fractions on dough properties, oil uptake, and microstructure of instant noodles

“…Fractionation and reconstitution of wheat flour gluten protein and its subunit have made a significant effect on the functionality of gluten and its fraction in baking performance (Graßberger et al, 2003). Successful relationship of wheat fractions such as starch, gluten, and lipids on chapatti quality has been established through fractionation and reconstitution (Arya et al, 2016).…”