Comparative Study on the Physicochemical and Rheological Parameters of Soft Wheat Flour Obtained from Three Countries
[1]
Rahil Ahmed, Department of Food Science and Technology, University of Karachi, Karachi, Pakistan; English Biscuit Manufacturers (Pvt.) Limited, Karachi, Pakistan.
[2]
Rashida Ali, Department of Food Science and Technology, University of Karachi, Karachi, Pakistan; English Biscuit Manufacturers (Pvt.) Limited, Karachi, Pakistan;Department of Food Science and Technology, Jinnah Women University, Karachi, Pakistan.
[3]
Muhammad Shakeel Khan, Department of Food Science and Technology, University of Karachi, Karachi, Pakistan; English Biscuit Manufacturers (Pvt.) Limited, Karachi, Pakistan.
[4]
Madiha Moin, English Biscuit Manufacturers (Pvt.) Limited, Karachi, Pakistan.
[5]
Saira Imtiaz Kazmi, English Biscuit Manufacturers (Pvt.) Limited, Karachi, Pakistan.
[6]
Syed Asad Sayeed, Department of Food Science and Technology, University of Karachi, Karachi, Pakistan.
A simple comparative and yet extensive study was carried out on flour extracted from wheat of four different location from three countries (Pakistan, Ukraine and India) with different ratios. Total 44 samples from Nawabshah (Pakistan), 49 samples from Mirpurkhas (Pakistan), 58 samples from Ukraine and Mirpurkhas in combination at the ratio of 1:1 and 14 samples from Indian wheat were analyzed. Physiochemical characteristics such as particle size, protein, ash, moisture, wet/dry gluten, damaged starch were evaluated through Brabender Moisture Analyzer, Kernelyzer, Perten Glutomatic system, Chopin Sdmatic System, whereas rheological properties were determined by using Farinograph. Low damaged starch level was found in the flour samples obtained from Nawabshah wheat, whereas Indian wheat produced high level of damaged starch. Wet and dry gluten were highest in Indian wheat flour whereas Pakistani wheat samples contained lesser wet and dry gluten. Particle size distribution (0 to 125 micron) was significantly correlated with damaged starch level (R2= 0.98) which consequently was strongly correlated with water absorption obtained from Farinograph (R2=0.87). Rheological behavior showed high water absorption, high dough stability, less degree of softening in Indian wheat flour. Pakistani wheat (Nawabshah and Mirpurkhas) produced softer dough as degree of softening was found to be higher. Combination of Pakistani wheat (Mirpurkhas) and imported wheat from (Ukraine) produced flour with mid quality (in terms of softening effect).
Wheat Source, Rheological Behavior, Physiochemical Parameters, Damaged Starch
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