International Journal of Scientific and Research Publications

IJSRP, Volume 5, Issue 1, January 2015 Edition [ISSN 2250-3153]


Relationship of Sodium Carbonate SRC with Some Physicochemical, Rheological and Gelatinization Properties of Flour and its Impact on End Quality of Biscuit
      Muhammad Shakeel Khan, Rahil Ahmed , Rashida Ali, Syed Asad Sayeed
Abstract: Chemists are always in search of simple, rapid and inexpensive tests to replace time consuming, uneconomical and complex instrumental analysis. The present paper describes relationship of sodium carbonate Solvent retention capacity (SC-SRC) test association with some physicochemical and rheological properties of flour in view of their sorption capacities. The results have illustrated that SC-SRC values based on flour's multiple characteristics such as swelling power, water absorption, hydrophilicity and structural diversity of hydrophilic polymers affected rheological behavior that predicts end quality of biscuit. It was found that SCSRC was negatively correlated with flour moisture content and positively associated with water absorption capacity. Flour particle size (<125µm) also showed similar positive correlation. Farinograph’s other parameters were also significantly predictive considering only SC-SRC value. Glutomatic proteins were not found linked with SC-SRC value. In conclusion it may be derived that SC-SRC test stands parallel to some cumulative results achieved from Farinograph, MVAG and Kernelyzer.

Reference this Research Paper (copy & paste below code):

Muhammad Shakeel Khan, Rahil Ahmed , Rashida Ali, Syed Asad Sayeed (2018); Relationship of Sodium Carbonate SRC with Some Physicochemical, Rheological and Gelatinization Properties of Flour and its Impact on End Quality of Biscuit; Int J Sci Res Publ 5(8) (ISSN: 2250-3153). http://www.ijsrp.org/research-paper-0115.php?rp=P444481
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