The Effect of Chemical Characteristics of Wheat Variety on Loaf Volume of Bread
Keywords:
Whole wheat flour, loaf volume, sedimentation volumeAbstract
Nutritional education has triggered change in bakery industry forcing manufacturers to switch from refined flour to whole wheat flour for production of bakery products. Bread prepared from whole wheat flour is gaining more importance due to its good nutritive value and constipation avoiding properties. Chemical parameters vary from one variety to another which directly affect baking property of product. In present study different wheat variety samples were procured from various wheat research centres, milled into flour having particle size of 180 µm. This whole wheat flour was analysed for different chemical parameters viz. moisture content, protein content, ash content, sedimentation volume and dry gluten content. Breads were prepared from these flour and final products (bread) were evaluated for physical parameters i.e. loaf volume expressed in cm3/g. Interrelation could be clearly established between chemical parameter of flour and loaf volume of bread. Results revealed that wheat variety WH 1021 had average moisture content 13.2 %, low ash content 0.61, good sedimentation volume 64 mL and dry gluten content of 10.9 % producing good loaf volume of 3.4 cm3/g as compared to other wheat verities like HD 2967, PBW 550, Sonalika and HW 2004
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