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Effect of Malonaldehyde on the Rheological Properties of Wheat Flour

✍ Scribed by Arya, S. S. ;Parihar, D. B.

Publisher
John Wiley and Sons
Year
1977
Tongue
English
Weight
294 KB
Volume
21
Category
Article
ISSN
0027-769X

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✦ Synopsis

Abstract

The addition of malonaldehyde (MA) results in significant changes in the visco‐elastic behaviour of wheat flour dough. Incorporation of MA in wheat flour also enhances its rate of maturation during subsequent storage. After storage, MA treated wheat flour had lesser extensibility and higher resistance, dough development time and stability than the untreated sample. Altered visco‐elastic behaviour of wheat flour has been explained by the reaction of MA with sulphohydryl and amino groups.

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