Effect of antioxidants on farinograph and amylograph characteristics of wheat flour

Abstract

Functionality of synthetic and natural antioxidants on dough rheology for preparation of bread and cookies was studied. Four antioxidants viz. butylated hydroxytoluene, DL-alpha-tocopherolacetate, malic acid and soy lecithin were added on shortening weight basis, with BHT and DL-alpha-tocopherolacetate added at levels of 200,400,600, and 800 ppm and malic acid and soy lecithin added at levels of 0.25, 0.50, 0.75, and 1.00 kg/100 kg shortening. Significant variations were recorded in Farinograph and Amylograph characteristics upon addition of antioxidants. These antioxidants even at the minimum concentrations improved dough handling and machinability. In comparison with control, BHT at 200 ppm, DL-alpha-tocopherolacetate at 800 ppm, malic acid at 1.00 kg/100 kg shortening and soy lecithin at 0.75 and l.00 kg/100 kg shortening level modified the rheological properties and visco-elastic behavior of dough.