effects of addition of whey and hydrocolloids on rheological characteristics of dough and quality of

224 Pages·2016·0.8 MB·English

EFFECTS OF ADDITION OF WHEY AND
HYDROCOLLOIDS ON RHEOLOGICAL
CHARACTERISTICS OF DOUGH AND
QUALITY OF LEAVENED BREAD

by
Mr. BABAR KALYAN PRABHAKAR
(Reg. No. 09/69)

A thesis submitted to the

MAHATMA PHULE KRISHI VIDYAPEETH,
RAHURI - 413722, DIST-AHMEDNAGAR,
MAHARASHTRA (INDIA)

In partial fulfilment of the requirements for the degree
of

DOCTOR OF PHILOSOPHY
in
FOOD TECHNOLOGY

DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY,
POST GRADUATE INSTITUTE,
MAHATMA PHULE KRISHI VIDYAPEETH,
RAHURI - 413722, MAHARASHTRA, INDIA
2013
ii

EFFECTS OF ADDITION OF WHEY AND
HYDROCOLLOIDS ON RHEOLOGICAL
CHARACTERISTICS OF DOUGH AND
QUALITY OF LEAVENED BREAD
by
Mr. BABAR KALYAN PRABHAKAR
(Reg. No. 09/69)

A thesis Submitted to the
MAHATMA PHULE KRISHI VIDYAPEETH,
RAHURI – 413722, DIST- AHMEDNAGAR,
MAHARASHTRA (INDIA)

In partial fulfillment of the requirements for the degree
of

DOCTOR OF PHILOSOPHY
in
FOOD TECHNOLOGY
Approved by

Dr. S. S. Thorat
(Chairman and Research Guide)

Dr. B. J. Gawade Dr. P. M. Kotecha
(Committee Member) (Committee Member)

Dr. U. D. Chavan Dr. B. H. Khan
(Committee Member) (Committee Member)

POST GRADUATE INSTITUTE,
MAHATMA PHULE KRISHI VIDYAPEETH,
RAHURI - 413722, MAHARASHTRA, INDIA
2013
iii

CANDIDATE’S DECLARATION

I hereby declare that this thesis
or part thereof has not been
submitted by me or other
person to any other
University or Institute
for a Degree
or Diploma.

Place : MPKV, Rahuri (Babar K.P.)
Dated : / /2013
iv

Dr. S. S. Thorat
Head
Department of Food Science and Technology
Mahatma Phule Krishi Vidyapeeth
Rahuri – 413722, Dist. Ahmednagar
Maharashtra, INDIA.

C E R T I F I C A T E

This is to certify that the thesis entitled, “Effects of
addition of whey and hydrocolloids on rheological
characteristics of dough and quality of leavened bread”
submitted to the Faculty of Agriculture, Mahatma Phule
Krishi Vidyapeeth, Rahuri, Dist. Ahmednagar (M.S.) in
partial fulfillment of the requirements for the degree of
DOCTOR OF PHILOSOPHY (FOOD TECHNOLOGY),
embodies the results of a piece of bonafide research work
carried out by Mr. BABAR KALYAN PRABHAKAR, under
my guidance and supervision and no part of this thesis has
been submitted for any other degree or diploma or
publication in any other form.
The assistance and help received during the course of
this investigation is duly acknowledged.

Place : MPKV, Rahuri Dr. S. S. Thorat
Date : / /2013 (Research Guide)
v

Dr. S.G. Borkar
Associate Dean
Post Graduate Institute
Mahatma Phule Krishi Vidyapeeth
Rahuri - 413 722, Dist. Ahmednagar
Maharashtra, INDIA.

C E R T I F I C A T E

This is to certify that the thesis entitled, “Effects of
addition of whey and hydrocolloids on rheological
characteristics of dough and quality of leavened bread”
submitted to the Faculty of Agriculture, Mahatma Phule
Krishi Vidyapeeth, Rahuri, Dist. Ahmednagar (M.S.) in
partial fulfillment of the requirements for the degree of
DOCTOR OF PHILOSOPHY (FOOD TECHNOLOGY),
embodies the results of a piece of bonafide research work
carried out by Mr. BABAR KALYAN PRABHAKAR, under
guidance and supervision of Dr. S. S. Thorat, Head,
Department of Food Science and Technology, M.P.K.V.,
Rahuri and no part of this thesis has been submitted for
any other degree or diploma or publication in any other
form.
The assistance and help received during the course of
this investigation is duly acknowledged.

Place: MPKV, Rahuri Dr. S.G. Borkar
Date : / /2013 (Associate Dean)
vi

ACKNOWLEDGEMENT

I avail this opportunity to acknowledge all those who helped and guided me
during the course of my research work. Before giving way to my feelings, I cordially salute
that supreme cosmic consciousness from which everything originates in the beginning and
to which everything goes at end. Though formal and dead words cannot carry the
fragrance of emotions with them still they are the only available way to express emotions
in such formal acknowledgements. Gratitude cannot be seen or expressed; it can be felt
deep in heart and is beyond description. Although 'thanks' are poor expression of debt of
gratitude one feel, yet there is no way to express it.
A formal statement of acknowledgement will hardly meet the ends of justice in the
matter of expression of my deeply felt sincere and heartiest gratitude to my Research Guide
Dr. S. S. Thorat, Head, Department of Food Science and Technology, Mahatma Phule
Krishi Vidyapeeth, Rahuri for his inspiring guidance, constant encouragement,
constructive criticism and pains-taking efforts in suggesting, designing and improving the
quality of study throughout the entire span of research work and finalizing this
manuscript successfully.
It is my proud privilege to offer sincere and well devoted thanks to Dr. S. G.
Borkar, Associate Dean and Principal, Post Graduate Institute, Mahatma Phule Krishi
Vidyapeeth, Rahuri for his directives and time-to-time help during my academic
curriculum. I express my deep thanks to respected Dr.V.D. Pawar, Ex. Head, Department
of Food Science and Technology, Mahatma Phule Krishi Vidyapeeth, Rahuri for his
inspiring and scholastic guidance and timely continues suggestions which led to the
successful articulation of this project.
I wish to convey my heartiest appreciation for round the clock help extended to me
by Dr. B.J. Gawade, Head, Dept. of Agricultural Process Engineering, Dr. Annasaheb
Shinde College of Agricultural Engineering, Dr. P. M. Kotecha, Assistant Professor,
Department of Food Science and Technology, Dr. B. H. Khan, Associate Professor,
Department of Statistics and Dr. U. D. Chavan, Asso. Professor, Department of Food
Science and Technology, MPKV, Rahuri for their co-operation, constructive criticism and
valuable suggestions during the whole course of study.
vii

I wish to record my profound sense of gratitude towards my couleage Mr. R. S.
Gaikwad, Department of Food Science and Technology, Mahatma Phule Krishi
Vidyapeeth, Rahuri for providing facilities and making suggestions and corrections
wherever necessary.
I will be failing in my duties if I do not make a special mention of Mr. S. B.
Lande, SRA, and Mr. R. D. Ghuge, Agril. Assistant, Dept. of Food Science and
Technology and Mrs. A. A. Shinde, SRA, Dr. Nimbalkar Asst. Prof., Dept. of Statistics,
MPKV, Rahuri for valuable guidance for the research work. I express my deep thanks to
Mr. Shelake sir, Mr. A. A. Gaikawad, Mr. Gite, Mr. Tamnar, Mr. Pathan, Mr. Borude
and Miss. Savita.
Special thanks are due to my friends Nagesh Kotlawar (Assistant Manager,
NABARD), Padmakar Kapale, Hanuman Bobade (Ph.D. Scholar, PAU, Ludhiyana),
Dinesh Khirsagar and Nisant Sami (Ph.D. Scholar, IIT, Kharagpur), Pradeep Bainade,
Sunil Jawale, Vishal Deshmukh, Subhas Ghodake, Sharad Barhate, Shashi Shinde,
Prashant Nigade, Prof. Dharmendra Falke, PSI. Chandrakant Garge, Sachin Mhalaskar,
Amit Kulthe (All Ph.D. Scholars, MPKV, Rahuri), Jalinder Pathare, Sumit Kadam,
Prakash Kachave, Hemant Bajaj, Santosh Patil for their help, cooperation and
encouragement at various stages for this research work.
This acknowledgement would be meaningless if I do not remember my parents Sou.
Mangal, Shri. Prahakar Manohar Babar to whom I owe all the purposes I have achieved
so for, including work. In the course of research work, there were times when I felt low in
spirits standing behind me rockhard, supporting me in every possible way. I am also
grateful to my elder sister Sou. Dipali and Bhauji Vinayak Parkhe, elder brothers Abhijit
Babar, Rahul Babar and Shilpa Vahini and other family members whose guidance and
endurance always helped me to grow as a student and as a person.
I am grateful to the authors, past and present whose contributions were of great
help to conduct this experiment. Last but not least, I am thankful to all those who have
helped me directly or indirectly and whose names I forget to mention in this endeavor.
Above all, I give all glory and honour to the "Lord Almighty".

Place: MPKV, Rahuri.
Date: / /2013 (Mr. Babar K. P.)
viii

CONTENTS

CHAPTER PAGE NO.

CANDIDATE’S DECLARATION iii
CERTIFICATES
1. Research Guide iv
2. Associate Dean (PGI) v
ACKNOWLEDGEMENT vi
LIST OF TABLES xiii
LIST OF FIGURES xvi
LIST OF PLATES xviii
LIST OF ABBREVIATIONS xix
ABSTRACT xx
1. INTRODUCTION 01
2. REVIEW OF LITERATURE 06
2.1 Composition of wheat 06
2.2 Bread 06
2.3 Rheology and bread making process 07
2.3.1 Rheometry 08
2.3.2 Bread making process 09
2.3.2.1 Mixing 10
2.3.2.2 Proofing 10
2.3.2.3 Baking 11
2.4 Dough quality 12
2.5 Dough rheology 13
2.5.1 Strain hardening 15
2.5.2 Viscoelasticity 15
2.6 Mixing effects on rheology 16
2.7 Measuring rheological effects in dough 17
ix

2.8 Bread ingredients effects 19
2.8.1 Gluten 20
2.8.2 Monomeric protein 21
2.8.3 Polymeric protein 21
2.8.4 Glutenin to gliadin ratio 23
2.8.5 Starch 23
2.8.6 Water 24
2.8.7 Molecular interaction 25
2.9 Sensory quality of bread 27
2.10 Mixing instruments in quality testing 30
2.10.1 Farinograph 30
2.10.2 Biaxial and uniaxial deformation 31
2.10.2.1 Extensograph 32
2.10.3 Amylograph 33
2.11 Whey 33
2.11.1 Functional properties of whey proteins 33
2.12 Hydrocolloids 37
2.12.1 Role of hydrocolloids in baked goods 38
2.12.2 Bakery application of hydrocolloids 40
2.13 End quality parameter 42
2.13.1 Loaf volume 42
2.13.2 Crumb structure 42
3. MATERIALS AND METHODS 44
3.1 Materials 44
3.1.1 Raw materials 44
3.1.2 Ingredients for bakery product 44
3.1.3 Hydrocolloids and chemicals 44
3.1.4 Equipments 45
3.2 Methods 45
3.2.1 Cleaning of wheat NIAW 301 (Trimbak) 45
x

3.2.2 Pretreatments for wheat (Trimbak) 45
3.2.3 Preparation of maida from wheat 45
3.2.4 Preparation of whey 46
3.2.5 Experimental design 46
3.2.6 Preparation of blends of whey, hydrocolloids
and maida 47
3.2.7 Bread preparation 47
3.3 Analysis of flour and bread 49
3.3.1 Moisture 49
3.3.2 Fat 49
3.3.3 Protein 50
3.3.4 Crude fiber 52
3.3.5 Ash 53
3.3.6 Carbohydrates 54
3.3.7 Calorific value 54
3.3.8 Calcium 54
3.3.9 Iron 55
3.3.10 Phosphorous 57
3.4 Antinutritional factors 58
3.4.1 Phytic acid 58
3.5 Sedimentation value 60
3.6 Gluten 61
3.7 Physical parameter of bread 62
3.8 Rheological properties of maida blended with
whey and hydrocolloids 62
3.8.1 Farinograph 62
3.8.2 Extensograph 66
3.8.3 Amylograph 68