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Article Number - 31CEF7066645


Vol.11(12), pp. 376-382 , December 2017
DOI: 10.5897/AJFS2017.1565
ISSN: 1996-0794



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.
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Adetokunbo Adetola Osibanjo
  • Adetokunbo Adetola Osibanjo
  • Department of Food Technology, Federal Institute of Industrial Research, P. M. B. 21023 Ikeja, Lagos, Nigeria.
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Olubunmi Phebean Ibidapo
  • Olubunmi Phebean Ibidapo
  • Department of Food Technology, Federal Institute of Industrial Research, P. M. B. 21023 Ikeja, Lagos, Nigeria.
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Akinyele Oluwatosin Ogunji
  • Akinyele Oluwatosin Ogunji
  • Department of Food Technology, Federal Institute of Industrial Research, P. M. B. 21023 Ikeja, Lagos, Nigeria.
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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.
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Turaki Zakari
  • Turaki Zakari
  • Department of Cereal Research, Lake Chad Research Institute, Maiduguri, P. M. B. 1293, Maiduguri, Borno, Nigeria.
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Oluwasina Gbenga Olabanji
  • Oluwasina Gbenga Olabanji
  • Department of Cereal Research, Lake Chad Research Institute, Maiduguri, P. M. B. 1293, Maiduguri, Borno, Nigeria.
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 Received: 16 January 2017  Accepted: 27 September 2017  Published: 31 December 2017

Copyright © 2017 Author(s) retain the copyright of this article.
This article is published under the terms of the Creative Commons Attribution License 4.0


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.

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APA Elemo, G. N., Osibanjo, A. A., Ibidapo, O. P., Ogunji, A. O., Asiru, W. B., Zakari, T., & Olabanji, O. G. (2017). Rheological characteristics and baking quality of flours from Nigerian grown wheat. African Journal of Food Science, 11(12), 376-382.
Chicago Gloria Nwakaegho Elemo, Adetokunbo Adetola Osibanjo, Olubunmi Phebean Ibidapo, Akinyele Oluwatosin Ogunji, Wahab Bolanle Asiru, Turaki Zakari and Oluwasina Gbenga Olabanji. "Rheological characteristics and baking quality of flours from Nigerian grown wheat." African Journal of Food Science 11, no. 12 (2017): 376-382.
MLA Gloria Nwakaegho Elemo, et al. "Rheological characteristics and baking quality of flours from Nigerian grown wheat." African Journal of Food Science 11.12 (2017): 376-382.
   
DOI 10.5897/AJFS2017.1565
URL http://www.academicjournals.org/journal/AJFS/article-abstract/31CEF7066645

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