World Academy of Science, Engineering and Technology International Journal of Nutrition and Food Engineering Vol:4, No:8, 2010 Effect of Wheat Flour Extraction Rates on Flour Composition, Farinographic Characteristics and Sensory Perception of Sourdough Naans Ghulam Mueen-ud-Din, Salim-ur-Rehman, Faqir M. Anjum, Haq Nawaz, Mian A. Murtaza baked mostly in the country restaurants and small bake shops Abstract—The effect of wheat flour extraction rates on flour known as tanoor shops and comparatively more nutritious composition, farinographic characteristics and the quality of than chapatti/roti, as it is prepared from fermented dough. sourdough naans was investigated. The results indicated that by Sourdough process may be used to prepare various types of increasing the extraction rate, the amount of protein, fiber, fat and good quality breads. The sourdough fermentation have a ash increased, whereas moisture content decreased. Farinographic number of beneficial effects that include, a prolong shelf, characteristic like water absorption and dough development time increased with an increase in flour extraction rate but the dough accelerated volume, delayed staling, improved bread flavor stabilities and tolerance indices were reduced with an increase in and nutritional value [4], [5]. However, quality of sourdough flour extraction rates. Titratable acidity for both sourdough and bread depends upon several factors such as source of sourdough naans also increased along with flour extraction rate. The acidification, the form of starter addition and flour extraction study showed that overall quality of sourdough naans were affected rates [6], [7]. The sourdough bread is preferred over yeast by both flour extraction rate and starter culture used. Sensory leavened bread due to production of organic acids during analysis of sourdough naans revealed that desirable extraction rate fermentation which may exert beneficial effects on sensory for sourdough naan was 76%. properties and keeping quality of the breads. Moreover, sourdough fermentation may contribute towards production of Keywords—Extraction rates, Farinographic characteristics, Flour flavoring compounds in the baked goods, thus enhancing their composition, Sourdough naans, Wheat flour. popularity among consumers. Flat bread quality depends upon a number of variables such I. INTRODUCTION as wheat quality, flour types, extraction rate, ingredients and HEAT (Triticum aestivum) is the most important crop processing methods. Moreover, Inherit characteristics of Wfor making bread, due to its absolute baking wheat, tempering conditions, and milling practices cause a performance in comparison to all other cereals [1]. In significant difference in flour quality [3]. Flour extraction rate Pakistan, 80% of the total wheat produced is used for making has marked effect on its nutritional content [8]. Studies chapattis, rotis, and naan. These are primary and the cheapest indicated that flour extraction rate affects the protein content, source of protein and calories for the population [2]. Flat farinographic water absorption and gluten strength [9]. With breads are oldest, most diverse, and most popular product in an increase in exaction rate, the protein content, fiber, sugar, the world. It is estimated that over 1.8 billion people consume lipids and mineral matter increase, whereas the starch various kinds of flat breads all over the world. The popularity decreases [10]. Studies have shown that incidence of of these traditional breads is growing due to ethnic population, cardiovascular and gastrointestinal diseases have increased higher demand for exotic, healthy and natural breads [3]. Flat among people living in big cities. The main reason for these bread (naan) is the usual commercial flat bread of Pakistan. It diseases could be due to the lack of fiber in their diet [11]. Flat is mostly prepared from lower extraction rate wheat flour and breads prepared from higher extraction rate flours are the best dough is leavened either with yeast or sourdough or both. It is potential source of fiber to prevent these kinds of diseases. However wheat bran has adverse effect of bread volume, but, F Ghulam Mueen-ud-Din is with Department of Food Science and use of bran up to seven percent in bread making could result International Science Index, Nutrition and Food Engineering Vol:4, No:8, 2010 waset.org/Publication/2550 Technology, University of Sargodha, Sargodha-40100, Pakistan.phone: 0092- in acceptable quality bread comparable with the bread 300-6631122; fax: 0092-41-9201439; e-mail: [email protected] Salim-ur-Rehman with National Institute of Food Science and Technology, produced from white flour [12]. University of Agriculture, Faisalabad-38040, Pakistan. Different researches like [13], [14], [15] have investigated e-mail: [email protected] the effect of flour extraction rate on flour composition and Faqir M. Anjum is with National Institute of Food Science and Technology, University of Agriculture, Faisalabad-38040, Pakistan. quality of bread. However, there is no information on the e-mail:[email protected] effect of flour extraction rate on the quality of sourdough Haq Nawaz is with Institute of Animal Nutrition and Feed Technology, naan. Therefore, this study was planned to investigate the University of Agriculture, Faisalabad-38040, Pakistan Mian A. Murtaza is with Department of Food Science and Technology, effect of different extraction rates and mixed cultures of LAB University of Sargodha, Sargodha-40100, Pakistan. and yeast on the quality characteristics of sourdough naan. e-mail:[email protected] International Scholarly and Scientific Research & Innovation 4(8) 2010 668 scholar.waset.org/1307-6892/2550 World Academy of Science, Engineering and Technology International Journal of Nutrition and Food Engineering Vol:4, No:8, 2010 II. MATERIALS AND METHODS The sourdough naans were prepared by using wheat flours A. Materials of different extraction rates. Dough was prepared by mixing Pakistani grown winter wheat variety AS-2002 was flour (250 g), fermented sponge (100 g), sugar (10g), salt (6 procured from Wheat Research Institute, Ayub Agriculture g), and water as determined by farinographic water absorption Research Institute, Faisalabad-Pakistan. Freeze dried cultures and incubated for 20 h at 30 °C. A dough ball of 100 g was were procured from Lallemand Baking Solutions, Montreal, taken and sheeted into a disk of 7-in. diameter with rolling Canada. Freeze dried cultures namely, LA-1 containing homo- pin. The disk was pressed with the fingertips in the center fermentative strain Pediococcus acidilacti along with yeast covering 5-in. diameter. Put it in proofing chamber at 37°C Saccharomyces cerevisiae and LA-5, mixed culture and 85% RH for 45 min. Finally it was baked in oven at containing hetero-fermentative strain L. brevis and homo- 315ºC for 3 min. The sourdough breads were packed in a fermentative strain L. casei, along with yeast Saccharomyces polyethylene bag and kept at -20°C for further analysis. cerevisiae, was used. I. Measurement of pH and Titratable acidity B. Different extraction rate flours pH and total titratable acidity (TTA) of sourdough naans Wheat tempered to 15% moisture was milled by using were determined using the Inolab WTW Series 720 pH meter. Quadrumate Senior Mill (C. W. Brabender, Duisburg, A 10g sample was blended with 90 ml distill water and the Germany). Four milling fractions namely break flour, suspension was then titrated with a 0.1 mol/L NaOH to a final reduction flour, bran and shorts were obtained. Break and pH of 8.5. The TTA was expressed as the amount (ml) of reduction flours were mixed to get straight grade flour. The NaOH used. by-products obtained during milling such as bran and shorts J. Sensory evaluation were milled in a hammer mill and blended with 64% Freshly prepared sourdough naans were evaluated for extraction rate flour by passing through a 40-mesh sieve (610 sensory characteristics like color, flavor, taste, texture, μ). The 64%, 76%, 88% and 100% extraction rates flours foldingability, chewability and overall acceptability at room were obtained by proportional mixing of the by-product of temperature in sensory evaluation laboratory by a panel of 10 wheat with 64% extraction rate flour. judges on 9-point Hedonic Scale [19]. C. Proximate analysis of wheat flours K. Statistical analysis Wheat flours with different extraction rates were analyzed Statistical analysis was carried out using Minitab (V.13.1, for moisture, crude protein, crude fat, crude fiber, total ash Minitab Inc., PA 16801-3008, USA). Duncan’s Multiple and NFE contents according to their respective standard Range Test was applied to calculate the level of significance methods [16]. [20]. D. Farinographic studies Rheological behavior of different flour samples was III. RESULTS AND DISCUSSION evaluated by running flour samples through Brabender A. Proximate analysis of wheat flours Farinograph (C. W. Brabender, Duisburg, Germany) [16]. Results for proximate composition of different extraction Dough characteristics such as water absorption, dough rate flours is shown in Table I. All the parameters showed stability, dough development time and tolerance index of highly significant (P<0.01) differences from each other. The dough were interpreted from farinogram. moisture contents of different extraction rate flours ranged E. Mother sponge from 9.8 to 11.78%. The highest moisture level (11.78%) was Mother Sponge was prepared from flour (200g), tap water found in 64%