%0 Journal Article
	%A Ghulam Mueen-ud-Din and  Salim-ur-Rehman and  Faqir M. Anjum and  Haq Nawaz and  Mian A. Murtaza
	%D 2010
	%J International Journal of Nutrition and Food Engineering
	%B World Academy of Science, Engineering and Technology
	%I Open Science Index 44, 2010
	%T Effect of Wheat Flour Extraction Rates on Flour Composition, Farinographic Characteristics and Sensory Perception of Sourdough Naans
	%U https://publications.waset.org/pdf/2550
	%V 44
	%X The effect of wheat flour extraction rates on flour
composition, farinographic characteristics and the quality of
sourdough naans was investigated. The results indicated that by
increasing the extraction rate, the amount of protein, fiber, fat and
ash increased, whereas moisture content decreased. Farinographic
characteristic like water absorption and dough development time
increased with an increase in flour extraction rate but the dough
stabilities and tolerance indices were reduced with an increase in
flour extraction rates. Titratable acidity for both sourdough and
sourdough naans also increased along with flour extraction rate. The
study showed that overall quality of sourdough naans were affected
by both flour extraction rate and starter culture used. Sensory
analysis of sourdough naans revealed that desirable extraction rate
for sourdough naan was 76%.
	%P 668 - 674