Evaluation of pasting and dough rheological properties of composite flours made from flour varied in gluten strength

  • Mehak Katyal
  • Amritpal KaurEmail author
  • Narpinder Singh
Original Article


Flours from various wheat varieties varied in gluten strength were blended in varying proportions and evaluated for pasting and dough rheological properties. The different blends of strong: very weak/weak/medium flour (100:0, 75:25, 50:50, 25:75 and 0:100) (w/w) were prepared. Two strong and three weak wheat varieties were selected for this study on the basis of Farinograph dough stability (DS). Strong wheat (HUW468 and HP1761), medium weak (HUW234), weak (HD2894) and very weak (WH1021) wheat variety had DS of 11.4–13.5 min, 9.9 min, 6.2 min, and 2.8 min, respectively. Protein content of the flour decreased with increase in proportion of weak wheat flours in the blends. The lowest values of protein content, paste viscosities and mixographic parameters were observed for blend of strong and very weak wheat flour (25:75). The blending of strong wheat flour with weaker wheat flour decreased the protein content and mixographic properties. The regression equations for blending of weak wheat with strong wheat flour had the highest regression coefficient for paste viscosities (Peak, final, breakdown and setback) and pasting temperature indicated that the greatest change in these properties with increase in blending level of weak wheat. The blending of weak wheat with strong wheat flour had the highest regression coefficient indicating the greatest change in MPT as the blending level was increased. The blending of very weak, weak and medium wheat flour with strong wheat flour showed significant effect on G′ and G″. The flours with variable dough rheological properties suitable for different products can be produced by blending strong and weak wheat flour.


Wheat flour blends Pasting Mixograph Rheology 



Breakdown viscosity


Final viscosity


Elastic modulus


Viscous modulus


Left peak value


Left peak width


Mixograph peak time


Mixograph peak value


Mixograph peak width


Pasting temperature


Peak viscosity


Right peak value


Right peak width


Setback viscosity


Weakening slope



NS acknowledge CSIR for providing funds in the form of a research project.

Supplementary material

13197_2019_3759_MOESM1_ESM.docx (31 kb)
Supplementary material 1 (DOCX 30 kb)


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Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  1. 1.Department of Food Science and TechnologyGuru Nanak Dev UniversityAmritsarIndia

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