Author/Authors :
akbar, qurrat ul ain parc/sarc university of karachi - food quality and safety research institute, Karachi, Pakistan , arif, saqib parc/sarc university of karachi - food quality and safety research institute, Karachi, Pakistan , yousaf, shahid parc/sarc university of karachi - food quality and safety research institute, Karachi, Pakistan , khurshid, salman parc/sarc university of karachi - food quality and safety research institute, Karachi, Pakistan , sahar, najmus parc/sarc university of karachi - food quality and safety research institute, Karachi, Pakistan
Abstract :
Effects of flour particle size on the rheology of whole wheat flour were investigated by using farinograph. Two types of wheat (Triticum aestivum L.) on the basis of hardness, hard and soft wheat, were analysed in this study. Each type of flour was fractionated separately into coarse (1000 to 1500μm), medium (500 to 1000 μm) and fine ( 500 μm) fractions on the basis of particle size. All the farinographic parameters (except dough development time) were influenced by particle size of wheat flour. Water absorption was negatively related with flour particle size. Dough stability was positively related to flour particle size whereas the degree of softening was negatively related with flour particle size. However, there was insignificant and non-consistent effects were found on dough development time. The information generated from this study would be useful in the preparation of whole wheat flour products including traditional flat bread and fiber enriched items.
Keywords :
Whole wheat flour , Dough , Flour particle size , Farinograph
