Effect of Wheat ARF Treatment on the Baking Quality of Whole Wheat Flours of the Selected Varieties of Wheat

The present study was conducted to see the effect of Wheat Amylase Rich Food (ARF) on the baking quality of whole wheat flours of selected three varieties i.e. vw-120, J-24 and Bhalia of wheat. The specific objectives were to study the physico-chemical properties of selected whole wheat flours, standardization of whole wheat flour bread (control) and to incorporate ARF at 1%, 2% and 3% levels in whole wheat flours to see its effect on dough and bread and carrying out acceptability trials of the final product using sensory evaluation. The physicochemical assessment of breads prepared with different additions of ARF revealed a significant increase in loaf volume as compared to their controls. Maximum increase was recorded with 3% ARF addition in J-24. Product developed with 1% addition of ARF was rated as most acceptable and 3% as least acceptable in terms of various sensory attributes. Among all,Bhalia variety treated with 1% ARF scored maximum (93%) comparable to standard (94%). Thus wheat ARF could play an important role as an additive to improve the overall bread making properties of whole wheat flours pre-dominantly the loaf volume at 1% level.