Effect of multigrains on rheological, microstructural and quality characteristics of north Indian parotta – An Indian flat bread

Effect of replacement of whole-wheat flour with multigrain blend, MGB (chick pea split without husk, barley, soya bean and fenugreek seeds) at 10, 20, 30 and 40 g/100 g on rheological characteristics of whole-wheat flour and quality of north Indian parotta (NIP) making was studied. Use of increasing...

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Bibliographic Details
Published inFood science & technology Vol. 44; no. 3; pp. 719 - 724
Main Authors Indrani, D., Swetha, P., Soumya, C., Rajiv, Jyotsna, Venkateswara Rao, G.
Format Journal Article
LanguageEnglish
Published Elsevier Ltd 01.04.2011
Subjects
Indian flat bread
Microstructure
Multigrains
Nutrition
Rheology
Nutrition
Microstructure
Rheology
Indian flat bread
Multigrains
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Summary:Effect of replacement of whole-wheat flour with multigrain blend, MGB (chick pea split without husk, barley, soya bean and fenugreek seeds) at 10, 20, 30 and 40 g/100 g on rheological characteristics of whole-wheat flour and quality of north Indian parotta (NIP) making was studied. Use of increasing amount of MGB from 0 to 40 g/100 g increased farinograph water absorption, decreased dough stability, extensograph resistance to extension, extensibility, amylograph peak viscosity and overall quality score of NIP from 53 to 38 for the maximum score of 60. Use of combination of dry gluten powder, sodium stearoyl-2-lactylate and hydroxypropylmethylcellulose separately and in combination significantly improved the overall quality of NIP with 30 g/100 g MGB. Addition of multigrains increased the protein, fat, dietary fiber and mineral contents of north Indian parotta.
ISSN:0023-6438
1096-1127
DOI:10.1016/j.lwt.2010.11.017