Effect of multigrains on rheological, microstructural and quality characteristics of north Indian parotta - an Indian flat bread. (Special Issue: Innovative baking technologies: new starches, functional bread and cereal products.)

摘要

Effect of replacement of whole-wheat flour with multigrain blend, MGB (chick pea split without husk, barley, soya bean and fenugreek seeds) at 10, 20, 30 and 40 g/100 g on rheological characteristics of whole-wheat flour and quality of north Indian parotta (NIP) making was studied. Use of increasing amount of MGB from 0 to 40 g/100 g increased farinograph water absorption, decreased dough stability, extensograph resistance to extension, extensibility, amylograph peak viscosity and overall quality score of NIP from 53 to 38 for the maximum score of 60. Use of combination of dry gluten powder, sodium stearoyl-2-lactylate and hydroxypropylmethylcellulose separately and in combination significantly improved the overall quality of NIP with 30 g/100 g MGB. Addition of multigrains increased the protein, fat, dietary fiber and mineral contents of north Indian parotta.