Rheological properties of bajra flour dough

摘要

Bajra (Pearl millet) is an important cereal in the semiarid tropical regions of Africa and Asia,with proven nutraceutical values. Laboratory tests evaluating the rheological and textural propertiesof bajra will facilitate development of value added products and mechanization of the productionprocess in order to popularize this cereal in the international market. The rheological properties ofdoughs made with bajra flour at different levels of water and temperature were studied with aninstron and rheometer. Increasing water levels lead to a significant decrease in peak force, apparentbiaxial extensional viscosity (ABEV) and hardness values for doughs while the cohesiveness andgumminess values showed an increase. G’ and G” values showed great variation for doughs madewith cold water while remained within a narrow range while made with boiling water. The complexviscosity values decrease with increase in water.