Effect of fats and oils on pasting and textural properties of wheat flour

被引：19
|
作者：
Devi, Amita [1 ]
Sindhu, Ritu [2 ]
Khatkar, B. S. [3 ]
机构：
[1] Gautam Buddha Univ, Dept Food Proc & Technol, Greater Noida 201308, India
[2] Chaudhary Charan Singh Haryana Agr Univ, Ctr Food Sci & Technol, Hisar 125001, Haryana, India
[3] Guru Jambheshwar Univ Sci & Technol, Dept Food Technol, Hisar 125001, Haryana, India
来源：
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 2020年 / 57卷 / 10期
关键词：
Pasting properties; Pasting temperature; Fats and oils; Textural properties; RHEOLOGICAL PROPERTIES; FUNCTIONAL-PROPERTIES; COMPLEX-FORMATION; AMYLOSE; STARCH; DOUGH; RICE; VISCOSITY; QUALITY; LIPIDS;
D O I：
10.1007/s13197-020-04415-4
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Effects of fats and oils on pasting and textural properties of soft and hard wheat flours were investigated. Fats and oils significantly diminished peak viscosity, trough, breakdown, setback, final viscosity and escalated the pasting temperature. Effects on pasting properties were found more noticeable for soft wheat flour. Pasting properties of soft and hard wheat flour were significantly affected by coconut oil and hydrogenated fat. Texture analyser results divulged that fats and oils decreased the flour gel hardness, adhesiveness, gumminess and chewiness of flour gel of both varieties, whereas gel springiness was improved. Textural properties of wheat flour gels of both soft and hard wheat varieties were influenced most extensively by groundnut oil.
引用
收藏
页码：3836 / 3842
页数：7
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