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Laboratory Sprout Damage and Effect of Heat Treatment on Milling and Baking Properties of Indian Wheats
Author(s) -
SINGH NARPINDER,
SEKHON K. S.,
NAGI H. P. S.
Publication year - 1987
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1987.tb13999.x
Subject(s) - food science , starch , sprouting , rheology , gluten , wheat bread , volume (thermodynamics) , chemistry , materials science , wheat flour , composite material , horticulture , biology , physics , quantum mechanics
Effect of sprouting and heat treatment of wheat on physicochemical, milling, rheological and baking properties of three high yielding Indian wheat varieties were investigated. Flour recovery, diastatic activity and total sugars increased significantly in sprouted samples whereas damaged starch and gluten decreased with concomitant increase in free amino nitrogen. Poor rheological properties were exhibited by sprouted wheats which considerably improved with heat treatment. The bread baked from sprouted wheat flours had smaller loaf volume with poor crumb characteristics but cookies prepared from the same flour exhibited better spread. Heat treatment brought about considerable improvement in baked volume and crumb characteristics of breads.