Use of response surface methodology to investigate the effects of milling conditions on damaged starch, dough stickiness and chapatti quality

被引：82

作者：

Ghodke, S. K. ^{[1
]}

Ananthanarayan, Laxmi ^{[1
]}

Rodrigues, Lambert ^{[1
]}

机构：

[1] Univ Bombay, Inst Chem Technol, Food Engn & Technol Dept, Bombay 400019, Maharashtra, India

来源：

FOOD CHEMISTRY | 2009年 / 112卷 / 04期

关键词：

Damaged starch; Milling conditions; Dough stickiness; Chapatti quality; Response surface methodology; BREAD; OPTIMIZATION; BAKING; PROFILE; FLOUR;

D O I：

10.1016/j.foodchem.2008.05.036

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Response surface methodology was used to investigate the influence of three factors namely mill aperture, feed rate and moisture content of wheat grain on the damaged starch content of whole wheat flour from Lorkwan wheat cultivar, dough stickiness and chapatti (Indian unleavened flat bread) quality. Each predictor variable was tested at three levels. Aperture was varied as 2, 3 and 4 mm in a stone mill, feed rate as 0.21, 0.63 and 1.05 min for 200 g wheat grains and grain moisture content as 8.6, 14.3 and 20% w/w. Flours containing varying amounts of damaged starch ranging from 6.1 % to 26.90% were obtained and these were evaluated for dough stickiness and chapatti quality. Dough stickiness was increased with decreased aperture. With decreased aperture and increased grain moisture content softness of the chapatti was improved. (C) 2008 Elsevier Ltd. All rights reserved.

引用

页码：1010 / 1015

页数：6

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