Vol. 7, Special Issue 6 (2019)
Influence of beetroot powder (Beta vulgaris rubra) on the rheological characteristics of wheat flour dough for utilization in bakery products
Author(s): MP Ingle and AR Tapre
Abstract: The effect of replacement of wheat flour with beetroot powder at 5, 7, 10, 15 and 20% level on the rheological qualities of prepared dough were studied. Various rheological properties of dough were evaluated using dough testing instruments such as Farinograph, Extensograph and Amylograph. Farinograph analysis indicates that the increased level of addition of beetroot powder significantly decreased the water absorption from 60.2% to 58.3% and mixing tolerance index from 57.5 FU to 37.8 FU while farinograph quality number increased from 74.0 FU to 96.3 FU with increased level of beetroot powder. At 30 min proving time, the replacement of wheat flour with 20% beetroot powder exhibited the highest resistance to extension value i.e. 1161.8 BU while the lowest value i.e. 345.8 BU was recorded for the dough prepared without beetroot powder at 90 min proving time. The significant increase in gelatinization temperature from 88.43 °C to 90.30 °C was recorded with increased level of beetroot powder from 5 to 20%.
Pages: 452-462 | 492 Views 131 Downloads
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How to cite this article:
MP Ingle and AR Tapre. Influence of beetroot powder (Beta vulgaris rubra) on the rheological characteristics of wheat flour dough for utilization in bakery products. International Journal of Chemical Studies. 2019; 7(6): 452-462.
