SHRIRAM S SONAWANE,Vishal R Parate,SUMIT S PATHAK,SHIRISH H SONAWANE
申请号：
IN201721005789
公开号：
IN201721005789A
申请日:
2017.02.17
申请国别(地区):
IN
年份:
2017
代理人:
摘要：
Present invention in general relates to a process for the development of improved spaghetti from chemically modified gluten. The main aim is to improve the functional and rheological properties of the gluten from Durum 206A Wheat variety by the L-Ascorbic Acid treatment. In the present study the flour of the Durum 206A Wheat flour was kneaded to dough by adding the L-Ascorbic Acid solution of 25 ppm to 125 ppm (25, 50, 75, 100 and 125 ppm) the kneaded dough was immersed in the distill water for one hour and then the dough was placed under the constant stream of water to isolate the gluten. The obtained gluten was freeze dried and was analyzed for various physicochemical properties. The result revealed the optimum dose to be 75 ppm on the basis of the improvement in the oil binding capacity, water holding capacity, sedimentation value, foaming volume and emulsifying capacity. The non-enzyme treated (control) and the optimized L-Ascorbic Acid treated gluten were then incorporated in the Pasta dough of 147 and Lokwan whole wheat flour. Following invention is described in detail with the help of Figure 1 of sheet 1 showing gluten structure in stretched state, Figure 2 of sheet 1 showing gluten structure in relaxed state from durum wheat flour, Figure 3 of sheet 2 showing structure of freeze dried L-Ascorbic acid modified gluten (Ga3), Figure 4 of sheet 2 showing structure of 147 whole flour fortified by Ga3 (L- Ascorbic acid modified gluten) and Figure 5 of sheet 3 showing the structure of Lokwan wheat flour fortified with Ga3 (L-Ascorbic Acid Modified Gluten).
