Studies in Determination of Gelatinization Temperature of Wheat Batter Prepared from Wheat Grains Soaked at Varied Temperatures – A Rheological Perspective

Traditional Indian cereal based fermented food products like Kurdi(Maharashtra) and Seera(Himachal Pradesh) are prepared from batter of fermented wheat grains. These wheat batters were prepared by soaking wheat grains (TriticumAstivum /... variety: PBN51) in water at different temperatures (30, 37.5 and 45°C) for four days (natural fermentation), crushed, centrifuged and characterized for rheological properties.Prepared wheat batters were characterized for rheological properties like viscosity (Pa.s) vs shear rate (s^sup -1^), viscosity (Pa.s) vs shear stress (Pa), loss modulus/ storage modulus/ Tan δ/ complex viscosity vs temperature. It was determined that the viscosity and gelatinization temperature of the wheat batters decreased with increase in the soaking temperature of the wheat grains.