Rheological characteristics of wheat flour dough as influenced by ingredients of parotta

The effects of addition of salt (0.5%, 1.0% and 1.5%), sugar (0.5%, 1.0% and 1.5%), egg (2.5%, 5.0% and 7.5%) and refined groundnut oil (5.0%, 10.0%, 15.0% and 20.0%) on various rheological characteristics of dough, as measured by the farinograph, mixograph, extensograph and Instron universal testin...

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Published inJournal of food engineering Vol. 79; no. 1; pp. 100 - 105
Main Authors Indrani, D., Venkateswara Rao, G.
Format Journal Article
LanguageEnglish
Published Oxford Elsevier Ltd 01.03.2007
Elsevier
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Abstract The effects of addition of salt (0.5%, 1.0% and 1.5%), sugar (0.5%, 1.0% and 1.5%), egg (2.5%, 5.0% and 7.5%) and refined groundnut oil (5.0%, 10.0%, 15.0% and 20.0%) on various rheological characteristics of dough, as measured by the farinograph, mixograph, extensograph and Instron universal testing machine, were studied. Addition of increasing amounts of salt, egg and oil increased farinograph stability from 3.5 min for the control sample to 9.5, 4.5 and 6.5 min, respectively and decreased to 3.0 min with sugar. The extensograph ratio figure, area increased with the addition of egg and decreased on addition of oil. The mixograph peak height increased when salt or egg was added, but decreased on addition of oil and addition of sugar produced no effect. Values of apparent biaxial extensional viscosity (ABEV), compressive stress, hardness and cohesiveness increased on addition of salt or egg, but they decreased on addition of sugar or oil. The force decay parameter value decreased with the addition of salt and egg, but increased when sugar or oil was added. The adhesiveness value decreased when salt or egg or oil was added, but increased with sugar; indicating thereby addition of salt or egg produces an increase in the strength and elasticity of the dough, on the other hand, addition of oil decreases the strength and viscosity of the dough.
AbstractList The effects of addition of salt (0.5%, 1.0% and 1.5%), sugar (0.5%, 1.0% and 1.5%), egg (2.5%, 5.0% and 7.5%) and refined groundnut oil (5.0%, 10.0%, 15.0% and 20.0%) on various rheological characteristics of dough, as measured by the farinograph, mixograph, extensograph and Instron universal testing machine, were studied. Addition of increasing amounts of salt, egg and oil increased farinograph stability from 3.5 min for the control sample to 9.5, 4.5 and 6.5 min, respectively and decreased to 3.0 min with sugar. The extensograph ratio figure, area increased with the addition of egg and decreased on addition of oil. The mixograph peak height increased when salt or egg was added, but decreased on addition of oil and addition of sugar produced no effect. Values of apparent biaxial extensional viscosity (ABEV), compressive stress, hardness and cohesiveness increased on addition of salt or egg, but they decreased on addition of sugar or oil. The force decay parameter value decreased with the addition of salt and egg, but increased when sugar or oil was added. The adhesiveness value decreased when salt or egg or oil was added, but increased with sugar; indicating thereby addition of salt or egg produces an increase in the strength and elasticity of the dough, on the other hand, addition of oil decreases the strength and viscosity of the dough.
The effects of addition of salt (0.5%, 1.0% and 1.5%), sugar (0.5%, 1.0% and 1.5%), egg (2.5%, 5.0% and 7.5%) and refined groundnut oil (5.0%, 10.0%, 15.0% and 20.0%) on various rheological characteristics of dough, as measured by the farinograph, mixograph, extensograph and Instron universal testing machine, were studied. Addition of increasing amounts of salt, egg and oil increased farinograph stability from 3.5 min for the control sample to 9.5, 4.5 and 6.5 min, respectively and decreased to 3.0 min with sugar. The extensograph ratio figure, area increased with the addition of egg and decreased on addition of oil. The mixograph peak height increased when salt or egg was added, but decreased on addition of oil and addition of sugar produced no effect. Values of apparent biaxial extensional viscosity (ABEV), compressive stress, hardness and cohesiveness increased on addition of salt or egg, but they decreased on addition of sugar or oil. The force decay parameter value decreased with the addition of salt and egg, but increased when sugar or oil was added. The adhesiveness value decreased when salt or egg or oil was added, but increased with sugar; indicating thereby addition of salt or egg produces an increase in the strength and elasticity of the dough, on the other hand, addition of oil decreases the strength and viscosity of the dough.
Author Venkateswara Rao, G.
Indrani, D.
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Issue 1
Keywords Dough
Rheology
Instron
Ingredients
Wheat flour
Ingredient
Cereal product
Rheological properties
Language English
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Snippet The effects of addition of salt (0.5%, 1.0% and 1.5%), sugar (0.5%, 1.0% and 1.5%), egg (2.5%, 5.0% and 7.5%) and refined groundnut oil (5.0%, 10.0%, 15.0% and...
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SubjectTerms adhesion
Biological and medical sciences
Cereal and baking product industries
cohesion
Dough
dough development
eggs
elasticity (mechanics)
Food engineering
Food industries
Fundamental and applied biological sciences. Psychology
General aspects
hardness
Ingredients
Instron
modulus of elasticity
peanut oil
rheological properties
Rheology
shear strength
sodium chloride
sugars
tensile strength
traditional foods
viscosity
wheat flour
Title Rheological characteristics of wheat flour dough as influenced by ingredients of parotta
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