• Ajit R. Kadam
• Vishal R. Parate
• M. I. Talib
• Subhash V. Pawde

The present study was carried out with the aim to enhance the functional and rheological properties of the gluten from chandousi Wheat variety by the L-Ascorbic Acid Chemical treatment. During project work, wheat flour of the Chandousi variety was kneaded to dough by adding the L-Ascorbic acid solution in ratio 20 ppm to 120 ppm (20 ppm, 40 ppm, 60 ppm, 80 ppm, 100 ppm and 120 ppm) the dough was submerged in the distilled water for one hour and then the dough was placed under the constant stream of water to isolate the gluten. The achieved gluten was freeze dried and was evaluated for various physicochemical properties. The result shown the optimum dose to be 60 ppm on the basis of the improvement in the water absorption capacity, sedimentation value, foaming capacity and emulsifying capacity, compared with non-modified gluten powder (control) Modified and non-modified gluten powder were then integrated in the noodles base dough of Lokwan variety of wheat flour. FE-SEM images of non-modified gluten and chemical modified freeze dried gluten were taken for identification and conformation of the modification on morphological basis. Dough obtained and the noodles dough were compared on the basis of Brabender’s Farinograph and Extensograph. The result concluded improvement in the noodles dough as well noodles made from the chemical treated gluten as compared to control sample

Wheat,Wheat flour, Chandousi, Lokvan, L- Ascorbic acid, functional properties

"APPLICATION OF CHEMICAL TREATMENT TO ENHANCEMENT OF FUNCTIONAL PROPERTIES OF WHEAT GLUTEN", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.6, Issue 6, page no.550-564, June 2019, Available :http://www.jetir.org/papers/JETIR1907K84.pdf

"APPLICATION OF CHEMICAL TREATMENT TO ENHANCEMENT OF FUNCTIONAL PROPERTIES OF WHEAT GLUTEN", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.6, Issue 6, page no. pp550-564, June 2019, Available at : http://www.jetir.org/papers/JETIR1907K84.pdf