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Asian Journal of Dairy and Food Research, volume 37 issue 1 (march 2018) : 61-64

Quality evaluation of differently processed wheat flours

Anuradha Dutta, Soni Tilara, Chetna Jantwal, Raushan Khan
1Department of Foods and Nutrition, Govind Ballabh Pant University of Agriculture and Technology, Pantnagar,-263 145, Uttarakhand, India.
Cite article:- Dutta Anuradha, Tilara Soni, Jantwal Chetna, Khan Raushan (2018). Quality evaluation of differently processed wheat flours. Asian Journal of Dairy and Food Research. 37(1): 61-64. doi: 10.18805/ajdfr.DR-1179.

ABSTRACT

Wheat as a grain is grown on more land area than any other commercial food. Its world trade in is greater than all other crops combined. Globally, wheat is the leading source of vegetable protein in human food, having higher protein content than other major cereals. Wheat is processed by various techniques to achieve different flours e.g. resultant flour, chakki flour and maida (refined flour) possessing different physicochemical, nutritional and sensory attributes. The proximate nutritional content were analyzed and the resultant flour has maximum calorie content whereas protein, fiber, fat and ash content were found to be higher in chakki flour. Maida (refined flour) exhibited maximum wet gluten content but dry gluten content was found to be highest in resultant flour. Recipe formulated by incorporating differently processed wheat flours was Chapattis which was evaluated for its sensory characteristics on a 5-point rating scale by a semi trained panel of 30 judges. Chapattis made from resultant flour were better than those from chakki flour and maida in overall acceptability.

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