Open AccessEffect of water on the caking properties of different types of wheat flour
Author(s) -
Hasmadi Mamat
Publication year - 2021
Publication title -
food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.218
H-Index - 7
ISSN - 2550-2166
DOI - 10.26656/fr.2017.5(1).412
Subject(s) - caking , food science , wheat flour , chemistry , water retention , water content , materials science , environmental science , soil water , geotechnical engineering , organic chemistry , soil science , engineering
In this study, powder flow analyser was used to determine the caking characteristics of adifferent type of wheat flours. Besides the flour type as a variable, three levels of waterpercentage (12.5, 18.5 and 30 (% w.w.b)) were also tested. The presence of water with thepowder plays a significant role in the way the cereals powders pack and flow. Althoughtapped bulk densities did not vary much, the water had a significant impact on the powdercaking strength. The results showed that these parameters were increased significantly asthe water level increased for all flours. It is also revealed that different flours cakedifferently when different levels of water are added. At the highest water content, thecaking increase markedly for the flours. Plasticisation by addition of water to the foodpowder is believed to be the essential factor determining the results obtained.