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Processing, storage, and quality characteristics of wheat‐based snack
Author(s) -
Chandrashekhar Soumya,
Madhugiri Lakshminarayan Sudha,
Pichan Prabhasankar
Publication year - 2019
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.14171
Subject(s) - food science , snack food , wheat flour , gluten , rice flour , whole wheat , mathematics , chemistry , raw material , organic chemistry
Gluten proteins in wheat bring about the viscoelastic properties when water is mixed with the flour to form a dough. Processing of whole‐wheat flour by moist heat reduced the viscoelastic properties in the dough. The baked savory snack prepared from processed whole‐wheat flour simulates the fried snack. Snacks prepared by sheeting, cutting, and baking were evaluated for spread ratio, breaking strength, color, and sensory characteristics. Snack from processed flour had crisp texture (1,300 g force) compared to unprocessed flour snack (2,500 g force) as seen in the lower texture values. Snack prepared by extruding and baking further reduced the texture values (652 g force). There was a marginal difference in color and texture values for snacks prepared either from hydrogenated fat or oil or clarified butter. The formulated wheat‐based snack from either hydrogenated fat or clarified butter was stable up to 3 months at ambient conditions. Practical applications Snack products are generally prepared out of refined wheat flour or rice flour and usually have more fat content either by addition of fat or by deep fat frying. Whole‐wheat flour has higher protein and fiber content compared to refined wheat flour or rice flour. Baked snack from processed whole‐wheat flour helps the product to attain the desired snack characteristics with limited addition of fat to the formulation.