RESPONSE OF DIFFERENT TYPES OF GLUTEN IN PREPARATION OF BROWN BREAD FROM WHOLE WHEAT MEAL (ATTA) OBTAINED FROM PUNJAB WHEATS

摘要

A study was conducted for the preparation of brown bread from whole wheat meal produced from three Punjab wheat varieties, viz. HD-2329, PBW-343 and PDW-233, with an objective of improvement in the nutrient content and acceptability of brown bread. Toimprove the loaf volumes, different types of gluten, namely, German gluten (GG), Australian gluten (AG) and Indian gluten (IG), were added. Addition of gluten increased water adsorption, decreased dough development time and improved the stabilities of dough in all the three varieties, more so after addition of AG. Loaf volume and specific volume of bread unproved considerably after the addition of gluten. Breads prepared from whole wheat meal after addition of gluten were superior in loaf volume and crumb colour compared to those from the same wheat flour without gluten, except for crumb colour which was slightly dark.