Journal
JOURNAL OF TEXTURE STUDIES
Volume 43, Issue 1, Pages 40-48Publisher
WILEY
DOI: 10.1111/j.1745-4603.2011.00315.x
Keywords
Dough properties; Falling Number; flour type 650; grape seed flour; Mixolab; rheological behavior
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The purpose of this investigation was to study the effect of grape seed flour (GSF) addition at the levels of 3, 5 and 7 g/100 g on the rheological behavior of the dough obtained from four types of wheat flour differentiated from a quality point of view. The rheological properties of the dough, substituted with GSF from the Aligote variety, were recorded in the Mixolab device. The substitution has the effect of decreasing the Falling Number index simultaneously with the increase of the substitution level. The effects on the rheological properties are: the decrease of the dough's opposed torque, the increase of the dough's stability, the increase of the gelatinization temperature and the increase of the dough's opposed torque at the starch gelling, obviously improving the rheological properties of the dough, obtained from these flour mixtures. The results demonstrate the potential GSF in development composite flours.
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