Can I read Effect of Fats and Oils on Pasting and Textural Properties of Wheat Flour on EtoBox?
Effect of Fats and Oils on Pasting and Textural Properties of Wheat Flour by Devi, Amita; Sindhu, Ritu; Khatkar, B. S. is a Agricultural and Biological Sciences article available to read on EtoBox.
What is Effect of Fats and Oils on Pasting and Textural Properties of Wheat Flour about?
Effects of fats and oils on pasting and textural properties of soft and hard wheat flours were investigated. Fats and oils significantly diminished peak viscosity, trough, breakdown, setback, final viscosity and escalated the pasting temperature. Effects on pasting properties were found more noticeable for soft wheat flour. Pasting properties of soft and hard wheat flour were significantly affected by coconut oil and hydrogenated fat. Texture analyser results divulged that fats and oils decreased the flour gel hardness, adhesiveness, gumminess and chewiness of flour gel of both varieties, whereas gel springiness was improved. Textural properties of wheat flour gels of both soft and hard wheat varieties were influenced most extensively by groundnut oil.
Who reads Effect of Fats and Oils on Pasting and Textural Properties of Wheat Flour?
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- Devi, Amita; Sindhu, Ritu; Khatkar, B. S.
- Publisher
- Springer-Verlag; Springer India; Springer Science and Business Media LLC; Society for Mining, Metallurgy and Exploration Inc. (ISSN 0022-1155)
- Published
- 2020
- Language
- EN
- Field
- Agricultural and Biological Sciences (Life Sciences)