Effect of herbal mixture Vitaplant(R) on rheological properties of wheat-white buckwheat dough
2010
Nikolić, N., Faculty of Technology, Leskovac (Serbia) | Mastilović, J., Institute for Food Technology, Novi Sad (Serbia) | Sakač, M., Institute for Food Technology, Novi Sad (Serbia) | Lazić, M., Faculty of Technology, Leskovac (Serbia)
Food products with gluten free buckwheat flour and herbal mixture, could be considered as a functional food. In this paper, the effect of Vitaplant(R) addition on dough rheological properties was studied. The dough was made with wheat-white buckwheat flour mixture and 2, 3, 5 and 7% of Vitaplant(R). Mixing, pasting and viscoelastic properties were investigated by farinograph, amylograph and extensigraph by standard test procedures. The addition of herbal mixture Vitaplant(R) changes the rheological properties of dough. Based on cluster analysis and Euclidean distances, in order to achieve better functional properties of the product, Vitaplant(R) is recommended in portion of 7%.
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