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Vol. 11, Issue 3 (2022)

Comparative evaluation of baking and functional qualities of black wheat flour

Author(s):
AA Joshi, RB Kshirsagar, SK Sadawarte, BM Patil and AR Sawate
Abstract:
Exploring Black wheat will be advantageous to the domestic flour and baking industry and to the farmers. The baking and functional properties of Black wheat flour were determined and compared with white Netravati whole wheat flour. The Black wheat flour had good baking properties i.e. high gluten content both wet and dry (56.19% and 18.62%) and higher sedimentation value (30ml) falling number 382s value and functional properties i.e. highest WAC (1.904g/g), WAI 502g/g and WSI 5.67 g/g, higher OAC (102.7%) and higher foam stability i.e.110 percent make it useful in different foods formulation. The Black wheat flour had higher foam stability i.e.110 percent as compared to Netravati wheat flour i.e. 94 percent. The values for emulsion activity, emulsion stability, foam capacity, swelling capacity, flour dispersibility, and bulk density were found to be lesser as compared to white Netravati whole wheat flour under study.
Pages: 229-234  |  837 Views  532 Downloads


The Pharma Innovation Journal
How to cite this article:
AA Joshi, RB Kshirsagar, SK Sadawarte, BM Patil, AR Sawate. Comparative evaluation of baking and functional qualities of black wheat flour. Pharma Innovation 2022;11(3):229-234.

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