African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 763

Full Length Research Paper

Rheological characteristics and baking quality of flours from Nigerian grown wheat

Gloria Nwakaegho Elemo
  • Gloria Nwakaegho Elemo
  • Department of Food Technology, Federal Institute of Industrial Research, P. M. B. 21023 Ikeja, Lagos, Nigeria.
  • Google Scholar
Adetokunbo Adetola Osibanjo
  • Adetokunbo Adetola Osibanjo
  • Department of Food Technology, Federal Institute of Industrial Research, P. M. B. 21023 Ikeja, Lagos, Nigeria.
  • Google Scholar
Olubunmi Phebean Ibidapo
  • Olubunmi Phebean Ibidapo
  • Department of Food Technology, Federal Institute of Industrial Research, P. M. B. 21023 Ikeja, Lagos, Nigeria.
  • Google Scholar
Akinyele Oluwatosin Ogunji
  • Akinyele Oluwatosin Ogunji
  • Department of Food Technology, Federal Institute of Industrial Research, P. M. B. 21023 Ikeja, Lagos, Nigeria.
  • Google Scholar
Wahab Bolanle Asiru
  • Wahab Bolanle Asiru
  • Department of Project Development and Design Federal Institute of Industrial Research, Oshodi, P. M. B. 21023 Ikeja, Lagos, Nigeria.
  • Google Scholar
Turaki Zakari
  • Turaki Zakari
  • Department of Cereal Research, Lake Chad Research Institute, Maiduguri, P. M. B. 1293, Maiduguri, Borno, Nigeria.
  • Google Scholar
Oluwasina Gbenga Olabanji
  • Oluwasina Gbenga Olabanji
  • Department of Cereal Research, Lake Chad Research Institute, Maiduguri, P. M. B. 1293, Maiduguri, Borno, Nigeria.
  • Google Scholar


  •  Received: 16 January 2017
  •  Accepted: 27 September 2017
  •  Published: 31 December 2017

Abstract

This study evaluated the rheological characteristics and baking qualities of flours from five different Nigerian grown wheat grains namely Atilla (ATL), Cettia (CET), Reyna 28 (REY), Seri MSH (SER) and Norman (NOR) along with a market brand of imported wheat flour which served as the control (CON). Rheological characteristics of the improved flour samples were studied using the Mixolab and a standard Chopin + protocol. The maximum torque during mixing (C1), the protein weakening due to mechanical work and temperature (C2), starch gelatinization (C3), stability of the starch gel formed (C4), starch retrogradation during the cooling stage (C5) were all determined. Results showed that water absorption of the improved flour samples ranged from 57.4 to 67.4% with the least value in CET and the highest in NOR. The lower water absorption of CET dough seemed to affect its stability and development. Dough development time (DDT) ranged from 0.63 to 2.17 min, with REY recording the highest value and CET the least. The physical characteristics of the bread in terms of loaf weight, volume and specific volume were also determined using standard analytical procedures.The specific volume, which is an important index of loaf quality ranged from 3.41 cm3/g in CON to 3.85 cm3/g in REY. The study revealed that though there were variations in the rheological characteristics of the Nigerian grown wheat varieties compared with the imported control, nonetheless, bread loaves of good and acceptable quality can be produced from the Nigerian local wheat flours.

 

Key words: Rheological characteristics, baking quality, Nigerian grown wheat, Mixolab, physical characteristics.