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Impact of wheat-oat blending on extensibility of dough

2017; AkiNik Publications; Volume: 6; Issue: 6 Linguagem: Inglês

2349-8234

Fiza Nazir, Rehana Salim, Mohsin Bashir,

Food composition and properties

The work was carried out in the Department of Food Technology, Islamic University of Science and Technology Awantipora during the year 2010-2011. Oat flour was incorporated into wheat flour at 0, 10, 20 and 30% substitution levels for preparation of bread. Monosodium Glutamate was added @ 0, 0.3 and 0.5%. Rheological evaluation of dough was carried out before and after fermentation. Results revealed that the mean value for extensibility showed no significant increase (26.02-29.07) before fermentation and a significant decrease (22.51 to 21.03) after fermentation with addition of Monosodium Glutamate. Increase in level of oat flour incorporation resulted in decrease in extensibility before and after fermentation.