ISSN:
1438-2385
Keywords:
Key words Rheology
;
Gel mobility
;
Rapid visco analyser
Source:
Springer Online Journal Archives 1860-2000
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Abstract Blending of native wheat flour (NWF) and steamed wheat flour (SWF) in the ratio of 1 : 1was found to give good binding between the filling and coating, and improve the overall quality of the coated products. The apparent viscosity increased with increase in batter concentration (30, 33 and 36%) of all the three blends, namely NWF+SWF (5 min steaming period), NWF+SWF (15 min steaming period) and NWF+SWF(30 min steaming period). The yield stress and consistency index also increased with increase in batter concentration for all three blends. The gel mobility increased with increased steaming period of the blends. The rapid visco analyser used for measuring the pasting characteristics of the blends showed an increase in peak viscosity from 218 to 243 rapid visco units (RVU), in hot pasteviscosity from 81 to 100 RVU and in cold paste viscosity from 175 to 185 RVU. The area under the curve also increased from 1963 to 2134 RVU/min for the blends when compared with native wheat flour.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1007/s002179900075
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