Effect of Different Hydrocolloids on Gelatinization Behaviour of Hard Wheat Flour

The effects of different hydrocolloids on the gelatinisation behaviour of hard wheat flour were investigated. Influence of guar, xanthan, Arabic, carboxy methyl cellulose (CMC) and tragacanth gums on wheat flour was studied using micro viscoamylograph. It was found that all hydrocolloids except tragacanth greatly modified the gelatinisation properties of wheat flour. Guar and xanthan significantly lowered the gelatinisation temperature, enhanced peak viscosity, increased the breakdown during cooking, promoted the stability during cooling and thus decreased the tendency to setback. Gum Arabic lowers the peak viscosity, reduces breakdown during heating and thus provides increased stability during cooking. The addition of CMC to the wheat flour resulted in maximum stability during cooling. It also produced large breakdown during heating which provided maximum destabilization and made the cooking easier. These results suggest that by adding gums gelatinisation properties of wheat flour can be greatly modified and this could be used for the improvement of different wheat products.