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Effects of Flour Particle Size on Farinographic Properties of Wheat Dough

Qurrat ul Ain Akbar*, Saqib Arif, Shahid Yousaf, Salman Khurshid and Najmus Sahar

Food Quality and Safety Research Institute/SARC/PARC Karachi, Karachi University Campus, Karachi, Pakistan.

*Correspondence | Qurrat ul Ain Akbar, Food Quality and Safety Research Institute/SARC/PARC Karachi; Karachi University Campus, Karachi, Pakistan; Email:


Effects of flour particle size on the rheology of whole wheat flour were investigated by using farinograph. Two types of wheat (Triticum aestivum L.) on the basis of hardness, hard and soft wheat, were analysed in this study. Each type of flour was fractionated separately into coarse (1000 to 1500µm), medium (500 to <1000 µm) and fine (<500 µm) fractions on the basis of particle size. All the farinographic parameters (except dough development time) were influenced by particle size of wheat flour. Water absorption was negatively related with flour particle size. Dough stability was positively related to flour particle size whereas the degree of softening was negatively related with flour particle size. However, there was insignificant and non-consistent effects were found on dough development time. The information generated from this study would be useful in the preparation of whole wheat flour products including traditional flat bread and fiber enriched items.


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Sarhad Journal of Agriculture


Vol. 36, Iss. 4, Pages 1010-1324


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