Premium
Cephalaria syriaca addition to wheat flour dough and effect on rheological properties
Author(s) -
Murat Karaoğlu Mehmet
Publication year - 2006
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2006.01272.x
Subject(s) - farinograph , food science , rheology , wheat flour , absorption of water , chemistry , botany , materials science , biology , composite material
Summary Whole Cephalaria syriaca flour (WCSF), defatted C. syriaca flour (DCSF) and C. syriaca oil (CSO) were added to a medium strength wheat flour (WF). These were used to replace 0.5%, 1%, 1.5%, 2%, 2.5% and 3% of WF. The effects of WCSF, DCSF and CSO supplementation on rheological properties of dough were investigated. Overall, dough rheological characteristics improved with the addition of above‐mentioned C. syriaca products, and the effect was greater with WCSF and DCSF. Greater‐positive effects were observed in the extensograph characteristics at higher levels of supplementation than farinograph characteristics. The softness value and dough elasticity significantly ( P < 0.05) increased as the C. syriaca products level increased; however, water absorption and dough stability decreased. As the level of WCSF and especially DCSF increased, maximum resistance to extension, area (energy) and ratio number increased and extensibility decreased. C. syriaca products increased dough resistance at least as good as an oxidising agent or more than those. The addition of DCSF at 1.5% level increased the maximum resistance to extension of dough and area (energy) from about 142 to 1000 BU and from 39 to 144 cm 2 , respectively.