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International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2017, Volume : 5, Issue : 6
First page : (708) Last page : (715)
Article doi: http://dx.doi.org/10.18782/2320-7051.5758

Analysis of Hydration Behaviour and Physico-Chemical Properties of Wheat for the Development of Cereal Flakes

Satish Kumar1*, Ashok Kumar1, Jitendra Kumar2, Deepak Kumar3 and Sanoj Kumar1
1Bihar Agricultural College, Sabour, Bhagalpur, Bihar (India) - 813210
2Mandan Bharti Agricultural College, Agwanpur, Saharsa, Bihar (India) – 852201
3University of Illinois at Urbana-Champaign (USA)
*Corresponding Author E-mail: skumarbau@gmail.com
Received: 22.09.2017  |  Revised: 27.10.2017   |  Accepted: 2.11.2017  


Physico-chemical properties along with hydration behavior of cereals play an important role for the development of cereal flakes. An experiment was conducted to determine the physical properties like length, width, thickness, geometric mean diameter, sphericity of wheat in lab condition at three moisture content level 10, 15 and 20 % (d.b) and all these parameters were found in increasing order. The linear increase in spatial dimension might be due to expansion resulting from moisture uptake by the seeds in their intercellular space. Porosity and true density increased from 44.35 to 48.09 kg/m3, 1236.91 to 1304.80 kg/m3 where as bulk density decreased from 646.45 to 696.75 kg/m3 respectively with increase in moisture content from 10 % to 20 % (d.b). The angle of repose increased from 23.09° to 25.88° and hardness was decreased from 129.57 to 91.07 N in same range of moisture under study. As per chemical composition is concerned the carbohydrate (72%) and protein (12.90%) content of wheat is very quite where as  availability of crude fibre, fat and ash content were also very low but together provide a balanced diet in value added products. 

Key words: Hydration, Wheat, Geometric Mean Diameter, Flaking, Sphericity, Hardness.

Full Text : PDF; Journal doi : http://dx.doi.org/10.18782

Cite this article: Kumar, S., Kumar, A., Kumar, J., Kumar, D. and Kumar, S., Analysis of Hydration Behaviour and Physico-Chemical Properties of Wheat for the Development of Cereal Flakes, Int. J. Pure App. Biosci.5(6): 708-715 (2017). doi: http://dx.doi.org/10.18782/2320-7051.5758