food-technology-2019-scientifictracks

2 / 7

allied
academies
Page 18
Notes:
April 08-09, 2019 | Zurich, Switzerland
Food Science and Technology
4th International Conference on
Journal of Food Technology and Preservation | Volume: 3 ISSN: 2591-796X
Effect of cereal cell wall on Rheological characteristics of wheat flour
Farhan Saeed
Government College University Faisalabad, Pakistan
In the current study, the effect of cereal cell
wall addition on farinographic and mixographic
characteristics of wheat flour doughwas observed.
For the purpose, two varieties of each cereals i.e.
wheat (Ujala-16 and FSD-08), barley (Jau-87 and
Haider-93) and sorghum (Sorghum-11 and JS-02)
were procured from Ayub Agriculture Research
Institute (AARI), Faisalabad. In phase I, cell wall
was isolated from cereals according to respective
method. In phase II, cereal cell walls were added
in wheat flour with concentrations of 1 and 2
% and rheological properties were determined
through farinograph and mixograph. Results
revealed that the addition of cereal cell walls
significantly improved rheological properties of
wheat flour. Higher increase in water absorption
capacity, dough stability, peak height and mixing
tolerance index of dough was observed with the
addition of barley cell wall followed by wheat
and sorghum cell walls at 2 %. Moreover, dough
development time, mixing time and softness of
dough were decreased more significantly through
barley cell wall than wheat and sorghum cell
walls. Conclusively, utilization of cereal cell wall
in cereal based products improve product quality.
Speaker Biography
Farhan Saeed is working as assistant professor in Government College
University Faisalabad-Pakistan since 2012. He did postdoctoral studies
from University of Queensland, Brisbane Australia in 2016 and
completed PhD from University of Agriculture, Faisalabad-Pakistan
in 2012. He visited University of Massachusetts, Amherst, USA under
Pakistan program for collaborative research, HEC in 2015. He has
published more than 70 papers in reputed journals with impact factor
more than 110. He has 08 book chapters in international books.
He presented his research works in international level at Huazhong
University Wuhan, China and Conference on food properties in
Sharjah. He also got two research projects funds from Higher Education
Commission Islamabad, Pakistan.
e:
Farhan Saeed, J Food Technol Pres, Volume:3
DOI: 10.4066/2591-796X-C2-008