Comparative studies on nutritional quality of commercial wheat flour in Bangladesh

Authors

  • A Saeid Department of Food Processing and Preservation Hajee Mohammad Danesh Science and Technology University, Dinajpur
  • S Hoque Department of Food Processing and Preservation Hajee Mohammad Danesh Science and Technology University, Dinajpur
  • U Kumar Department of Food Processing and Preservation Hajee Mohammad Danesh Science and Technology University, Dinajpur
  • M Das Department of Food Processing and Preservation Hajee Mohammad Danesh Science and Technology University, Dinajpur
  • N Muhammad Department of Agricultural Extension Hajee Mohammad Danesh Science and Technology University, Dinajpur
  • MM Rahman Senior Scientific Officer, Institute of Food Science and Technology (IFST), Bangladesh Council of Scientific and Industrial Research (BCSIR), Dhaka-1205
  • M Ahmed Department of Food Processing and Preservation Hajee Mohammad Danesh Science and Technology University, Dinajpur

DOI:

https://doi.org/10.3329/bjsir.v50i3.25581

Keywords:

Wheat flour, Proximate analysis, Physiochemical properties and Functional properties

Abstract

Cereal industry and its derived products have a large economic and social importance worldwide. Baking industries are extensively using wheat flour to produce various baked products. Therefore, in this investigation it is intended to study and determine proximate, physicochemical, functional properties of six brand of wheat flour in Bangladesh. The entire brand had moisture contents: 9.90-12.48%, protein: 8.67-12.47%, fat: 0.893-1.387% and ash content: 0.387-0.707%. The ACI brand had the highest amount of protein of 12.47% whereas Romoni brand had highest fat of 1.387%, fiber: 0.26%, gluten content: 15.34% and water absorption index of 1.9 g/g as compared to other brands. In addition, sodium and calcium content were higher in ACI brand whereas potassium content was higher in Romoni brand. Results showed that wheat flour from all brand could be used to make various type of baked products.

Bangladesh J. Sci. Ind. Res. 50(3), 181-188, 2015

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Author Biography

A Saeid, Department of Food Processing and Preservation Hajee Mohammad Danesh Science and Technology University, Dinajpur



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Published

2015-11-05

How to Cite

Saeid, A., Hoque, S., Kumar, U., Das, M., Muhammad, N., Rahman, M., & Ahmed, M. (2015). Comparative studies on nutritional quality of commercial wheat flour in Bangladesh. Bangladesh Journal of Scientific and Industrial Research, 50(3), 181–188. https://doi.org/10.3329/bjsir.v50i3.25581

Issue

Vol. 50 No. 3 (2015)

Section

Articles

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