Farinograph as a Rheological Tool to Predict the Quality Characteristics for Blend of Wheat with Pulse Flour

Abstract

Wheat is one of the most widely grown food grain crop in the world. Durum and bread wheat (Triticum durum and
T. aestivum) constitute the base for human food. The Durum wheat (Triticum turgidum L. var durum) has the high
grain quality and it is the main source of semolina for the production of pasta, couscous, and grain for burgher.
Although production of wheat has not been sufficient to meet the increasing demand to satisfy human needs.
Recently, new efforts have been systematically undertaken to replace part of the wheat flour by other sources.
Legumes are a rich source of protein and contain approximately three times more proteins than cereals and high in
lysine. The grain quality is important for processing of these end products, particularly the protein content and the
gluten strength. For this reason, the rheological characterization of wheat flour dough is essential in bakery industry.
Traditional dough testing instruments such as Farinograph, Mixograph, Alveograph, Extensograph,Mixograph,
Amylograph, Maturograph, etc., have become important tests to asses and predict the quality of the finished bakery
products. The Farinograph test is the importance of requirements of the industry and export markets. It measures the
dough properties by measuring the resistance of dough against the mixing action of paddles (blades).It is generally
used to determine water absorption required to make dough, to evaluate the effects of ingredients on mixing
properties and to check blending requirement for dough development, tolerance to over mixing and dough
consistency during production. In addition farinograph used to predict product texture characteristics. Therefore the
present investigation was carried out to prepared the pulse flour blend [pea flour and lentil flour were mixed at
1:1ratio] and this blend was replaced with durum semolina for 15%, 30% and 45% to assess the pasta quality by
farinograph. The result showed that 15% of pulse flour blend had dough water absorption (60.3%) and stability time
(2.6min) were high and tolerance index was lower (62.6FU) than 30% and 45% of pulse flour blend replaced with
wheat flour. These finding suggested that 15% of pulse flour blend had relative to dough properties of durum
semolina (control) which was suitable for good quality of pasta and other bakery products.