wheat and Flour Properties Affecting Tandoori Bread Quality

209 Pages·2010·7.22 MB·English

wheat and Flour
Properties Affecting
Tandoori Bread Quality
Doctor of Philosophy
IrfanA.Hashmi 1996
VICTORIA UNIVERSITY OF TECHNOLOGY
3 0001 00501 1855

WHEAT AND FLOUR PROPERTIES
AFFECTING TANDOORI BREAD QUALITY
Presented as a thesis for the degree of
Doctor of Philosophy
of
Center for Bioprocessing and Food Technology
Faculty of Science
Victoria University of Technology
Werribee, Australia
VICTORHA :
UNIVERSITY
by
Irfan A. Hashmi
B.E. (Chemical Engineering, N.E.D. University of
Engineering and Technology, Karachi, Pakistan)
M.S. (Chemical Engineering, University of Tennessee, Knoxville, USA)
December 1996
WER THESIS
664.7523 HAS
30001005011855
Hashmi, Irfan A
Wheat and flour properties
affecting tandoori bread
quality
CONTENTS
DECLARATION i
ACKNOWLEDGMENTS ii
LIST OF PUBLICATIONS/PRESENTATIONS iii
LIST OF FIGURES iv
LIST OF PLATES v
LIST OF TABLES vi
LIST OF APPENDICES viii
ABSTRACT x
1. INTRODUCTION
2. LITERATURE REVIEW 8
2.1 TANDOORI BREAD 8
2.2 FORMULATION 9
2.2.1 Flour 12
2.2.1.1 Pakistani Rori 12
2.2.1.2 Indian Naan 12
2.2.1.3 Irani Taftoon 13
2.2.2 Salt 15
2.2.3 Yeast 16
2.2.4 Baking Soda 17
2.2.5 Water 17
2.3 COMMERCIAL PRODUCTION OF TANDOORI BREAD 18
2.3.1 Automatic Production 18
2.3.2 Manual Production 19
2.3.2.1 Mixing 20
2.3.2.2 Fermentation 20
2.3.2.3 Dividing and Rounding 20
2.3.2.4 Resting 20
2.3.2.5 Sheeting 21
2.3.2.6 Docking 21
2.3.2.7 Baking 21
2.3.2.8 Packing 22
2.4 TEST BAKING OF TANDOORI BREAD 22
2.5 BREAD EVALUATION 25
2.6 STATISTICAL ANALYSIS 28
2.6.1 Analysis of Variance (ANOVA) 28
2.6.2 Correlation Matrix 30
2.6.2.1 Positive Correlation 31
2.6.2.2 Negative Correlation 31
2.6.2.3 Zero Correlation 31
2.6.3 Principal Component Analysis (PCA) 32
2.6.4 Multiple Regression 33
2.7 SUMMARY 34
3. MATERIALS AND METHODS 36
3.1 MATERIALS 37
3.1.1 Wheat 37
3.1.1.1 Selection of Wheat Varieties 3 7
3.1.1.2 Plantation of Wheat Varieties 39
3.1.2 Flour 40
3.1.3 Tandoori Bread 41
3.2 METHODS 41
3.2.1 Varietal Identification 41
3.2.2 Wheat Cleaning 42
3.2.3 Test Weight 42
3.2.4 Thousand Kernel Weight 43
3.2.5 Particle Size Index 43
3.2.6 Moisture 44
3.2.7 Ash 44
3.2.8 Protein 45
3.2.9 Falling Number 45
3.2.10 Test Milling 46
3.2.10.1 Achievement of Desired Flour Extraction Rate 46
3.2.10.2 Production of Bran and High Extraction Flours 47
3.2.11 Wet Gluten 47
3.2.12 Gluten Index 48
3.2.13 Colour 49
3.2.14 Starch Damage 49
3.2.15 Farinograph 50
3.2.15.1 Water Absorption 50
3.2.15.2 Development Time 51
3.2.15.3 Stability 51
3.2.15.4 Breakdown 51
3.2.16 Extensigraph 51
3.2.16.1 Extensibility 52
3.2.16.2 Maximum Height 52
3.2.16.3 Area 52
3.2.17 Amylograph 53
3.2.18 Test Baking of Tandoori Bread 53
3.2.18.1 Mixing 57
3.2.18.2 Fermentation 58
3.2.18.3 Dividing and Rounding 58
3.2.18.4 Resting 58
3.2.18.5 Sheeting 58
3.2.18.6 Docking 59
3.2.18.7 Baking 59
3.2.19 Designing and Installation of a Tandoor 59
3.2.19.1 Designing of the Test Tandoor 60
3.2.19.2 Installation of the Test Tandoor 60
3.2.20 Tandoori Bread Evaluation 65
3.2.20.1 Scoring System 65
3.2.20.2 Sensory Evaluation Techniques 65
3.2.21 Statistical Analysis 65
4. RESULTS AND DISCUSSION 66
4.1 SURVEY OF INTERNATIONAL PRODUCTION OF
TANDOORI BREAD 66
4.1.1 Australian Wheat Exports and their Uses in Tandoori Bread
Consuming Countries 66
4.1.2 Tandoori Bread Consumption in Australia 68
4.1.3 Baking Technique for Tandoori Bread 68
4.1.4 Comparison of the Test Tandoor with the Commercial Tandoor 69
4.1.5 Comparison of Different Test Baking Methods and
Commercial Practice 71
4.1.6 Comparison of the New Test Baking Method with
Commercial Baking 73
4.1.6.1 Mixing 73
4.1.6.2 Fermentation 73
4.1.6.3 Dividing and Rounding 74
4.1.6.4 Resting 74
4.1.6.5 Sheeting 74
4.1.6.6 Docking 75
4.1.6.7 Baking 75
4.1.7 Development of a Scoring System 75
4.1.7.1 Shape . 77
4.1.7.2 Crust Colour 78
4.1.7.3 Crust Smoothness 78
4.1.7.4 Blisters 78
4.1.7.5 Rolling Quality 78
4.3.7.6 Tearing Quality 78
4.1.7.7 Chewing Quality 79
4.1.7.8 Taste 79
4.2 COMPARISON OF DIFFERENT SCORING SYSTEMS 79
4.3 DEVELOPMENT OF SENSORY EVALUATION TECHNIQUES 81
4.3.1 Selection of a Sensory Panel 81
4.3.1.1 Sensory Ability 81
4.3.1.2 Health 82
4.3.1.3 Attitude and Interest 82
4.3.2 Training of the Sensory Panel 82
4.3.2.1 Discriminative Tests 83
4.3.2.2 Descriptive Tests 83
4.3.3 Psychological Factors Affecting Sensory Panel 84
4.3.3.1 Expectation Error 84
4.3.3.2 Stimulus Error 84