Wheat and Flour Properties Affecting Tandoori Bread Quality Doctor of Philosophy Irfana.Hashmi 1996
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wheat and Flour Properties Affecting Tandoori Bread Quality Doctor of Philosophy IrfanA.Hashmi 1996 VICTORIA UNIVERSITY OF TECHNOLOGY 3 0001 00501 1855 WHEAT AND FLOUR PROPERTIES AFFECTING TANDOORI BREAD QUALITY Presented as a thesis for the degree of Doctor of Philosophy of Center for Bioprocessing and Food Technology Faculty of Science Victoria University of Technology Werribee, Australia VICTORHA : UNIVERSITY by Irfan A. Hashmi B.E. (Chemical Engineering, N.E.D. University of Engineering and Technology, Karachi, Pakistan) M.S. (Chemical Engineering, University of Tennessee, Knoxville, USA) December 1996 WER THESIS 664.7523 HAS 30001005011855 Hashmi, Irfan A Wheat and flour properties affecting tandoori bread quality CONTENTS DECLARATION i ACKNOWLEDGMENTS ii LIST OF PUBLICATIONS/PRESENTATIONS iii LIST OF FIGURES iv LIST OF PLATES v LIST OF TABLES vi LIST OF APPENDICES viii ABSTRACT x 1. INTRODUCTION 2. LITERATURE REVIEW 8 2.1 TANDOORI BREAD 8 2.2 FORMULATION 9 2.2.1 Flour 12 2.2.1.1 Pakistani Rori 12 2.2.1.2 Indian Naan 12 2.2.1.3 Irani Taftoon 13 2.2.2 Salt 15 2.2.3 Yeast 16 2.2.4 Baking Soda 17 2.2.5 Water 17 2.3 COMMERCIAL PRODUCTION OF TANDOORI BREAD 18 2.3.1 Automatic Production 18 2.3.2 Manual Production 19 2.3.2.1 Mixing 20 2.3.2.2 Fermentation 20 2.3.2.3 Dividing and Rounding 20 2.3.2.4 Resting 20 2.3.2.5 Sheeting 21 2.3.2.6 Docking 21 2.3.2.7 Baking 21 2.3.2.8 Packing 22 2.4 TEST BAKING OF TANDOORI BREAD 22 2.5 BREAD EVALUATION 25 2.6 STATISTICAL ANALYSIS 28 2.6.1 Analysis of Variance (ANOVA) 28 2.6.2 Correlation Matrix 30 2.6.2.1 Positive Correlation 31 2.6.2.2 Negative Correlation 31 2.6.2.3 Zero Correlation 31 2.6.3 Principal Component Analysis (PCA) 32 2.6.4 Multiple Regression 33 2.7 SUMMARY 34 3. MATERIALS AND METHODS 36 3.1 MATERIALS 37 3.1.1 Wheat 37 3.1.1.1 Selection of Wheat Varieties 3 7 3.1.1.2 Plantation of Wheat Varieties 39 3.1.2 Flour 40 3.1.3 Tandoori Bread 41 3.2 METHODS 41 3.2.1 Varietal Identification 41 3.2.2 Wheat Cleaning 42 3.2.3 Test Weight 42 3.2.4 Thousand Kernel Weight 43 3.2.5 Particle Size Index 43 3.2.6 Moisture 44 3.2.7 Ash 44 3.2.8 Protein 45 3.2.9 Falling Number 45 3.2.10 Test Milling 46 3.2.10.1 Achievement of Desired Flour Extraction Rate 46 3.2.10.2 Production of Bran and High Extraction Flours 47 3.2.11 Wet Gluten 47 3.2.12 Gluten Index 48 3.2.13 Colour 49 3.2.14 Starch Damage 49 3.2.15 Farinograph 50 3.2.15.1 Water Absorption 50 3.2.15.2 Development Time 51 3.2.15.3 Stability 51 3.2.15.4 Breakdown 51 3.2.16 Extensigraph 51 3.2.16.1 Extensibility 52 3.2.16.2 Maximum Height 52 3.2.16.3 Area 52 3.2.17 Amylograph 53 3.2.18 Test Baking of Tandoori Bread 53 3.2.18.1 Mixing 57 3.2.18.2 Fermentation 58 3.2.18.3 Dividing and Rounding 58 3.2.18.4 Resting 58 3.2.18.5 Sheeting 58 3.2.18.6 Docking 59 3.2.18.7 Baking 59 3.2.19 Designing and Installation of a Tandoor 59 3.2.19.1 Designing of the Test Tandoor 60 3.2.19.2 Installation of the Test Tandoor 60 3.2.20 Tandoori Bread Evaluation 65 3.2.20.1 Scoring System 65 3.2.20.2 Sensory Evaluation Techniques 65 3.2.21 Statistical Analysis 65 4. RESULTS AND DISCUSSION 66 4.1 SURVEY OF INTERNATIONAL PRODUCTION OF TANDOORI BREAD 66 4.1.1 Australian Wheat Exports and their Uses in Tandoori Bread Consuming Countries 66 4.1.2 Tandoori Bread Consumption in Australia 68 4.1.3 Baking Technique for Tandoori Bread 68 4.1.4 Comparison of the Test Tandoor with the Commercial Tandoor 69 4.1.5 Comparison of Different Test Baking Methods and Commercial Practice 71 4.1.6 Comparison of the New Test Baking Method with Commercial Baking 73 4.1.6.1 Mixing 73 4.1.6.2 Fermentation 73 4.1.6.3 Dividing and Rounding 74 4.1.6.4 Resting 74 4.1.6.5 Sheeting 74 4.1.6.6 Docking 75 4.1.6.7 Baking 75 4.1.7 Development of a Scoring System 75 4.1.7.1 Shape . 77 4.1.7.2 Crust Colour 78 4.1.7.3 Crust Smoothness 78 4.1.7.4 Blisters 78 4.1.7.5 Rolling Quality 78 4.3.7.6 Tearing Quality 78 4.1.7.7 Chewing Quality 79 4.1.7.8 Taste 79 4.2 COMPARISON OF DIFFERENT SCORING SYSTEMS 79 4.3 DEVELOPMENT OF SENSORY EVALUATION TECHNIQUES 81 4.3.1 Selection of a Sensory Panel 81 4.3.1.1 Sensory Ability 81 4.3.1.2 Health 82 4.3.1.3 Attitude and Interest 82 4.3.2 Training of the Sensory Panel 82 4.3.2.1 Discriminative Tests 83 4.3.2.2 Descriptive Tests 83 4.3.3 Psychological Factors Affecting Sensory Panel 84 4.3.3.1 Expectation Error 84 4.3.3.2 Stimulus Error 84 4.3.3.3 Suggestion Error 84 4.3.3.4 Halo Effect 84 4.3.3.5 Lack of Motivation 85 4.3.3.6 Central Tendency Error 85 4.3.3.7 Order Effect 85 4.3.4 Sensory Evaluation of Tandoori breads 85 4.3.5 Reference (Control) Flours 86 4.4 ROLE OF PROCESSING VARIABLES 87 4.4.1 Mixing 88 4.4.1.1 Effect ofLevel of Water Addition 88 4.4.1.2 Mixing Time 89 4.4.2 Fermentation 90 4.4.2.1 Fermentation Temperature 90 4.4.2.2 Fermentation Time 91 4.4.3 Dividing 91 4.4.4 Resting 92 4.4.5 Sheeting 92 4.4.6 Docking 93 4.4.7 Baking 93 4.4.7.1 Baking Time 93 4.4.7.2 Baking Temperature 95 4.5 ROLE OF INGREDIENTS 96 4.5.1 Water 96 4.5.2 Salt 96 4.5.3 Yeast 97 4.5.4 Baking Soda 98 4.6 EFFECT OF WHEAT AND FLOUR PROPERTIES ON TANDOORI BREAD QUALITY 98 4.6.1 Analysis of Variance 100 4.6.2 Correlation Matrix 100 4.6.2.1 Between the Cultivars 102 4.6.2.1.1 Wheat Protein 102 4.6.2.1.2 Wheat Ash 102 4.6.2.1.3 Grain Hardness 105 4.6.2.1.4 Flour Protein 105 4.6.2.1.5 Water Absorption 105 4.6.2.1.6 Extensibility 105 4.6.2.1.7 Minolta "b" Value 107 4.6.2.1.8 Amylograph Peak Viscosity 107 4.6.2.1.9 Starch Damage 107 4.6.2.1.10 Correlations Between Bread Quality Parameters 107 4.6.2.2 Within the Cultivars 108 4.6.3 Principal Component Analysis 110 4.6.4 Multiple Regression 112 4.7 AUSTRALIAN WHEATS SUITABLE FOR TANDOORI BREADS 113 5. CONCLUSIONS 114 6. APPENDICES 124 7. BIBLIOGRAPHY 176 DECLARATION I, Irfan Akhtar Hashmi, hereby declare that this submission is my own work and that, to the best of my knowledge and belief, it contains no material previously published or written by another person, nor material which to a substantial extent has been accepted for the award of any other degree or diploma to the university or other institute of higher learning, except where due acknowledgment is made in the text. Irfan A. Hashmi n ACKNOWLEDGMENTS 1 would like to thank Dr. Michael Wootton for his advice, guidance and supervision throughout my research career. I would also like to thank Professor Stirk Kyle for his assistance throughout the period of my study. The support of the Australian Wheat Board in funding this project is greatly acknowledged. I am thankful to the staff of the Academy of Grain Technology for their cooperation. My thanks are also due to Mr. Essa Al Ghurair for his understanding and financial support throughout my stay in Australia. My deepest gratitude is for my companion Rubina H. Hashmi, who has provided me with so much love and support. in LIST OF PUBLICATIONS/PRESENTATIONS A. PAPERS PRESENTED AT DIFFERENT CONFERENCE DURING THIS STUDY. 1. Hashmi, I.A. & Wootton, M. Tandoori Bread Production and quality. Poster presentation at 45"" RACI conference in Adelaide, Australia. 10-14 September, 1995. 154 Hashmi, I.A. & Wootton, M. Test Baking Procedure for Tandoori Breads. Oral presentation at the 81'^ AACC annual meeting in Baltimore, USA 15-19 September, 1996. 155 B. PAPERS GENERATED FROM THIS STUDY AS OF DECEMBER 1996. 1. Hashmi, I.A. & Wootton, M. (1995) Tandoori Bread Production and Quality. Food Australia. 47 (8) :366-368. 157 Hashmi, I.A. & Wootton, M. (1996) Test Baking Technique & Evaluation of Tandoori Bread. (Draft of this paper is ready for publication). 160 IV LIST OF FIGURES Chapter 2 Figure 2.1 Diagram of a commercial Tandoor 10 Chapter 3 Figure 3.1 Flow chart of the research project 36 Figure 3.2 Diagram of the newly designed Tandoor 60 Figure 3.3 Tandoori bread unloading rods 62 Chapter 4 Figure 4.1 Effect of baking time on Tandoori bread colour 94 Figure 4.2 Effect of wheat protein on Tandoor bread score 103 Figure 4.3 Effect of wheat protein enrolling quality 103 Figure 4.4 Effect of wheat protein on tearing quality 104 Figure 4.5 Effect of wheat protein on chewing quality 104 Figure 4.6 Effect of water absorption on Tandoori bread shape 106 Figure 4.7 Effect of flour protein on Tandoori bread score (wheats within the cultivars) 106 LIST OF PLATES Chapter 2 Plate 2.1 A commercial Tandoor 10 Plate 2.2 Pakistani Roti 14 Plate 2.3 Indian Naan 14 Plate 2.4 Irani Taftoon 14 Chapter 3 Plate 3.1 Intermediate resting tray 55 Plate 3.2 Space guide 55 Plate 3.3 Sheeting machine 56 Plate 3.4 Plastic docker 56 Plate 3.5 Test Tandoor 63 Plate 3.6 Loading of test bread 63 Plate 3.7 Test baking 64 Plate 3.8 Unloading of test bread 64 Chapter 4 Plate 4.1 Effect of flour protein on Pakistani Roti (9.7%, 10.9% & 14.2%) 109 Plate 4.2 Effect of flour protein on Indian Naan (9.2%, 10.5% & 13.6%) 109 Plate 4.3 Effect of flour protein on Pakistani Roti (9.5%, 10.7% & 14%) 109 VI LIST OF TABLES Chapter 2 2.1 Basic Tandoori bread formulation 12 2.2 Characteristics of flour for Tandoori bread production 15 2.3 Tanoor bread scoring system developed by Qarooni (1988) & Qarooni & Posner (1993) 27 2.4 Naan's grading by Rahim and Vatsala (1993) 27 2.5 Naan's scoring system by Rahim and Vatsala (1993) 27 2.6 Grading of the Roti by Saxena and Rao (1995a) 28 2.7 Evaluation of Roti by Saxena and Rao (1995a) 28 Chapter 3 3.1 Australian wheat varieties used in this project 3 8 3.2 Wheat conditioning according to PSI 47 Chapter 4 4.1 Eating habits of wheat based end-products of the people of the Middle East and the Sub-Continent 66 4.2 Wheat consumption in different countries 67 4.3