Influence of partial wheat flour substitution by buckwheat flour on dough rheological characteristics measured using Mixolab
2008
Hadnađev, M., Institute for Food Technology, Novi Sad (Serbia) | Torbica, A., Institute for Food Technology, Novi Sad (Serbia) | Dokić, P., Institute for Food Technology, Novi Sad (Serbia) | Sakač, M., Institute for Food Technology, Novi Sad (Serbia)
Rheological properties of wheat flour, wheat flour/unhusked buckwheat flour and wheat flour/husked buckwheat flour dough using Mixolab were investigated. Mixtures of 50% wheat flour and 50% unhusked buckwheat flour and 25% wheat flour and 75% unhusked buckwheat flour were prepared. Also in the same ratios were prepared the mixtures containing husked buckwheat flour. All the rheological measurements were performed on Mixolab. It was confirmed that increasing both unhusked buckwheat flour and husked buckwheat flour resulted in weakening of protein structure. Also it was concluded that addition of buckwheat flour decreased both the rate of gelatinization and maximum torque (viscosity) and also lowered the degree of retrogradation which may be beneficial for bread with postponed antistailing effects.
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