Studies in Determination of Gelatinization Temperature of Wheat Batter Prepared from Wheat Grains Soaked at Varied Temperatures – A Rheological Perspective Surve Vedprakash D.1, Kadam Pravin G.2, Mhaske Shashank T.2, Annapure Uday S.1,* 1Food Engineering and Technology Department, Institute of Chemical Technology, Matunga, Mumbai – 400 019, India 2Department of Polymer and Surface Engineering, Institute of Chemical Technology, Matunga, Mumbai – 400 019, India *Corressponding author: Uday S. Annapure, us.annapure@ictmumbai.edu.in
Online published on 11 November, 2014. Abstract Traditional Indian cereal based fermented food products like Kurdi(Maharashtra) and Seera(Himachal Pradesh) are prepared from batter of fermented wheat grains. These wheat batters were prepared by soaking wheat grains (TriticumAstivum L., variety: PBN51) in water at different temperatures (30, 37.5 and 45°C) for four days (natural fermentation), crushed, centrifuged and characterized for rheological properties. Prepared wheat batters were characterized for rheological properties like viscosity (Pa.s) vs shear rate (s−1), viscosity (Pa.s) vs shear stress (Pa), loss modulus/ storage modulus/ Tan δ/ complex viscosity vs temperature. It was determined that the viscosity and gelatinization temperature of the wheat batters decreased with increase in the soaking temperature of the wheat grains. Top Keywords Wheat grains, rheological properties, temperature, gelatinization, loss modulus, soaking. Top |