Effect of cereal endospermic cell wall on farinographic and mixographic characteristics of wheat flour

Abstract

In this study, the effect of cereal endospermic cell wall from wheat, barley, and sorghum on rheological properties with special reference to farinographic and mixographic characteristics of wheat flour dough was observed. For the purpose, endospermic cell wall was isolated from two varieties of each cereals by using popping method. Moreover 1% and 2% of cereal endospermic cell walls were added in wheat flour and farinographic (i.e., water absorption capacity, dough development time, dough stability, softness of dough, mixing tolerance index [MTI]) and mixographic characteristics (i.e., mixing time and peak height) were determined through farinograph and mixograph. Results revealed that rheological properties of wheat flour were significantly improved by the addition of cereal cell walls. Higher increase in water absorption capacity (70.56 ± 0.32%), dough stability (7.77 ± 0.19 min), peak height (70.41 ± 0.34 BU), and MTI (73.59 ± 0.33%) of dough was observed with the addition of barley cell wall followed by wheat and sorghum cell walls at 2%. Moreover dough development time (3.13 ± 0.34 min), mixing time (4.32 ± 0.07 min), and softness of dough (125.60 ± 0.29%) were decreased more significantly through barley cell wall than wheat and sorghum cell walls. Conclusively, utilization of cereal cell wall in cereal-based products improve product quality. Practical applications Cereal cell wall is the layer of polysaccharides, that is, cellulosic and non-cellulosic. These components improve the farinographic and mixographic properties of dough. Cell wall has higher polysaccharides than grain. In this study, cereal cell walls (from wheat, barley, and sorghum) were added in wheat flour and various properties of wheat dough such as water absorption capacity, dough development time, mixing time, softness of dough, dough stability, MTI, and peak height were improved. In nutshell, utilization of cell wall in cereal-based products can fulfill many objectives including improving product quality, shelf life, value addition, and maintaining good health of the consumers. Novel products with improved rheology can be introduced in market as functional foods against various diseases such as diabetes mellitus, cancer, bacterial infections.