EFFECT OF ONION EXTRACT ON THE RHEOLOGICAL AND BREAD MAKING CHARACTERISTICS OF WHEAT-FLOUR

Effect of adding 5, 10, 20, 30 and 40% onion extract to wheat flour on rheological and bread making characteristics has been studied. In general, dough properties with respect to strength and gas retention capacity were adversely affected gradually as the onion extract content increased in the dough from 0 to 40% as was evident from decrease in dough stability from 5.5 to 15 min, valorimeter value from 40 to 36 and increase in the mixing tolerance index from 80 to 160 BU of farinograph and the decrease in area values of mixograph and extensograph from 70.6 to 60.5 cm2 and 111 to 85 cm2 respectively. Consequently, the specific load volume of bread decreased from 3.4 to 3.0 ml/g. Bread with onion taste can be prepared with 20% incorporation of onion extract as the specific loaf volume (3.3 ml/g), the medium fine crumb grain and soft crumb texture were comparable to those of control bread.