Alveograph rheological parameters in relation to physicochemical attributes as an indicator of wheat flour quality. | [International Journal of Biology and Biotechnology • 2019]

Author(s):

1. Shahid Yousaf: Food Quality & Safety Research Institute, SARC, PARC, Karachi University Campus, Karachi, Pakistan.

2. Hafiza Mehwish Iqbal: Food Quality & Safety Research Institute, SARC, PARC, Karachi University Campus, Karachi, Pakistan.

3. Saqib Arif: Food Quality & Safety Research Institute, SARC, PARC, Karachi University Campus, Karachi, Pakistan.

4. Salman Khurshid: Food Quality & Safety Research Institute, SARC, PARC, Karachi University Campus, Karachi, Pakistan.

5. Qurrrat ul Ain Akbar: Food Quality & Safety Research Institute, SARC, PARC, Karachi University Campus, Karachi, Pakistan.

Abstract:

Wheat flour is largely reflected by physicochemical parameters (i.e. moisture content, ash content, wet gluten, dry gluten, gluten index and falling number), influence quality of intended product. This study was aiming to evaluate relationship between physicochemical and alveographic properties of wheat flour by selecting thirty six composite wheat samples with wide range of gluten index (GI: 20-98). Different quality attributes were significantly (p<0.05) correlated with alveographic values. Wet gluten (WG) and dry gluten (DG) have been shown a significant correlation (r: 0.61, 0.68, 0.47, 0.50, 0.62, 0.64 0.77 and 0.82) with baking strength (W), extensibility (L), index of swelling (G) and elasticity index (Ie) respectively. Gluten index reflected moderate correlation with P (tenacity) and Ie values. Baking strength and extensibility were increased with increase in gluten content. Falling number illustrated significant correlation with W, P, P/L and Ie values. Moisture content showed moderate correlation with P and P/L value. Ash had moderate correlation with W and significantly correlated with Ie value of alveograph. This research demonstrated significant (P<0.001) correlation of gluten and falling number with most of rheological parameters of wheat flour; therefore suitability of flour for intended use can be predicted by alveographic parameters.

Page(s): 425-431

DOI: DOI not available

Published: Journal: International Journal of Biology and Biotechnology, Volume: 16, Issue: 2, Year: 2019

Keywords:

correlation , rheological parameters , rheological parameters , Rheological parameters , Rheological parameters , Physicochemical properties

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