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Effects of incorporation of groundnut oil and hydrogenated fat on pasting and dough rheological properties of flours from wheat varieties

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Abstract

The effects of incorporation of groundnut oil (GO) and hydrogenated fat (HF) at different levels (1%, 3% and 5%) on pasting, dough rheology and mixing properties of strong wheat flour (SWF) and weak wheat flour (WWF) were evaluated. SWF showed higher paste viscosities as compared to WWF. However, higher setback viscosity for SWF than WWF was observed. Paste viscosity and mixograph peak time of both flours decreased with an increase in level of GO and HF. Pasting temperature of both flours decreased with an increase in GO. Storage modulus (G′) was higher than loss modulus (G″) for dough from both SWF and WWF. G′ increased while G″ decreased with an increase in levels of GO and HF. Dough prepared from SWF needed longer time for mixing and showed wider peak width, indicating strong and stable dough as compared to WWF. Addition of GO up to 3% level progressively decreased dough consistency and mixing tolerance and further addition led to an increase in both properties. Contrarily, addition of HF showed opposite effect in WWF. Both GO and HF showed variables effects towards mixing in both flour types. Dough tolerance and breakdown during mixing improved with increase in GO while adversely affected with increase in HF.

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Abbreviations

BDV:

Breakdown viscosity

FV:

Final viscosity

GO:

Groundnut oil

G′ :

Elastic modulus

G″:

Viscous modulus

HF:

Hydrogenated fat

LPV:

Left peak value

LPW:

Left peak width

MPT:

Mixograph peak time

MPV:

Mixograph peak value

MPW:

Mixograph peak width

PT:

Pasting temperature

PV:

Peak viscosity

RPV:

Right peak value

RPW:

Right peak width

SBV:

Setback viscosity

WS:

Weakening slope

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Acknowledgements

NS acknowledge's CSIR for providing funds in the form of a research project.

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  1. Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, 143005, India

    Mehak Katyal, Narpinder Singh & Harmeet Singh

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  1. Mehak Katyal
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  2. Narpinder Singh
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  3. Harmeet Singh
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Correspondence to Narpinder Singh.

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Katyal, M., Singh, N. & Singh, H. Effects of incorporation of groundnut oil and hydrogenated fat on pasting and dough rheological properties of flours from wheat varieties. J Food Sci Technol 56, 1056–1065 (2019). https://doi.org/10.1007/s13197-019-03633-9

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