Studies in rheological properties of wheat batter prepared from wheat grains fermented at different temperatures used to prepare Kurdi - a traditional Indian food

Surve V. D, . and Kadam P. G, . and Mhaske S. T, . and Annapure U. S, . Studies in rheological properties of wheat batter prepared from wheat grains fermented at different temperatures used to prepare Kurdi - a traditional Indian food. pp. 1877-1885. ISSN 22317546

Wheat batter prepared from fermented wheat grains is used to prepare traditional Indian food products like Kurdi in Maharashtra and Seera in Himachal Pradesh. These batters were prepared by soaking wheat grains (Triticum astivum L. PBN51) in water at different temperatures “ 30 37.5 and 45C crushed filtered and analyzed. Reducing sugars Total Plate Count and titrable acidity increased whereas pH peak temperature endothermic peak area decreased after fermentation (soaking) and also with increase in fermentation (soaking) temperature. Yield stress decreased by 65 and 82 for wheat grains soaked at 37.5 and 45C respectively. Of the various rheological flow models tried for model fitting Cross model well-fitted the observed flow trend in the wheat batter with a root-mean-square error of less than 1. Viscosity and yield stress of the wheat batter decreased with increase in soaking temperature which was confirmed by the analysis of flow behavior index and consistency index.

Full text available from: Official URL: http://ifrj.upm.edu.my/21%20(05)%202014/23%20IFRJ%...

Abstract

Wheat batter prepared from fermented wheat grains is used to prepare traditional Indian food products like Kurdi in Maharashtra and Seera in Himachal Pradesh. These batters were prepared by soaking wheat grains (Triticum astivum L. PBN51) in water at different temperatures “ 30 37.5 and 45C crushed filtered and analyzed. Reducing sugars Total Plate Count and titrable acidity increased whereas pH peak temperature endothermic peak area decreased after fermentation (soaking) and also with increase in fermentation (soaking) temperature. Yield stress decreased by 65 and 82 for wheat grains soaked at 37.5 and 45C respectively. Of the various rheological flow models tried for model fitting Cross model well-fitted the observed flow trend in the wheat batter with a root-mean-square error of less than 1. Viscosity and yield stress of the wheat batter decreased with increase in soaking temperature which was confirmed by the analysis of flow behavior index and consistency index.

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Item Type:	Article
AGROVOC Term:	Yields
AGROVOC Term:	Viscosity
AGROVOC Term:	Fermentation
AGROVOC Term:	Wheats
AGROVOC Term:	Food products
AGROVOC Term:	India
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/21859

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