Research Article | Volume: 3, Issue: 3, March, 2013
Research Article | Volume: 3, Issue: 3, March, 2013
The present study was conducted to see the effect of Wheat Amylase Rich Food (ARF) on the baking quality of whole wheat flours of selected three varieties i.e. vw-120, J-24 and Bhalia of wheat. The specific objectives were to study the physico-chemical properties of selected whole wheat flours, standardization of whole wheat flour bread (control) and to incorporate ARF at 1%, 2% and 3% levels in whole wheat flours to see its effect on dough and bread and carrying out acceptability trials of the final product using sensory evaluation. The physico-chemical assessment of breads prepared with different additions of ARF revealed a significant increase in loaf volume as compared to their controls. Maximum increase was recorded with 3% ARF addition in J-24. Product developed with 1% addition of ARF was rated as most acceptable and 3% as least acceptable in terms of various sensory attributes. Among all,Bhalia variety treated with 1% ARF scored maximum (93%) comparable to standard (94%). Thus wheat ARF could play an important role as an additive to improve the overall bread making properties of whole wheat flours pre-dominantly the loaf volume at 1% level.
Vinita Nigam, Vanisha S. Nambiar, ShashikantaTuteja, Rujuta Desai and Bijoykumar Chakravorty. Effect of Wheat ARF Treatment on the Baking Quality of Whole Wheat Flours of the Selected Varieties of Wheat. J App Pharm Sci. 2013; 3 (03): 139- 145.
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