STUDIES ON THE EFFECT OF SKIM MILK POWDER, SPROUTED WHEAT FLOUR, AND pH ON RHEOLOGICAL AND BAKING PROPERTIES OF FLOUR

Abstract

ABSTRACT Studies were undertaken to see the effect of addition of sprouted wheat flour (0, 10, and 20%), skim milk powder (0, 1.5 and 3.0%) and change of dough pH (5.8, 5.0 and 4.2) with diluted HCl on rheological, gas release and bread making properties of flour. The regression to fit a response surface analysis was used to describe dough characteristics measured using Brabender Farinograph and Chopin Rheofermentometer F2. Bread volume was also measured and described. Sprouted wheat flour showed the most pronounced effect on water absorption, dough stability and CO2 production whereas skim milk powder (SMP) showed highly significant effect on dough height (Hm), CO2 production and bread volume. Addition of sprouted wheat flour upto 10% level improved dough development and gaseous release properties of flour without having any significant adverse effect on bread volume. SMP improved dough stability and diminished water absorption, dough development and gaseous release properties of flour. Inclusion of all the three variables together in the bread formula showed adverse effect on dough properties and bread volume. All models computed correlate well with the measured data and were statistically significant (p≤0.005). R 2 values of majority of models were greater than 90%.