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