Influence of alfalfa powder concentration and granularity on rheological properties of alfalfa-wheat dough

HAO C., WANG L., Lİ D., Oezkan N., WANG D., CHEN X. D., ...Daha Fazla

JOURNAL OF FOOD ENGINEERING, cilt.89, sa.2, ss.137-141, 2008 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 89 Sayı: 2
  • Basım Tarihi: 2008
  • Doi Numarası: 10.1016/j.jfoodeng.2008.04.011
  • Dergi Adı: JOURNAL OF FOOD ENGINEERING
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.137-141
  • Anahtar Kelimeler: rheological properties, viscoelastic moduli, dough, alfalfa powder concentration, alfalfa powder granularity, FLOUR-WATER DOUGHS, DIETARY FIBER, PART I, STARCH, GLUTEN, GELATINIZATION, QUALITY, SOY
  • Orta Doğu Teknik Üniversitesi Adresli: Evet

Özet

Influences of alfalfa powder concentration and granularity on the dynamic theological properties of alfalfa-wheat dough was studied. Frequency sweep tests at 25 degrees C and 80 degrees C and temperature sweep tests from 25 degrees C to 80 degrees C were applied to wheat dough samples. Elastic moduli (G') and viscous moduli (G '') of the alfalfa-wheat dough at 80 degrees C were higher than those of the alfalfa-wheat dough at 25 degrees C. The viscoelastic moduli (G' and G '') of the alfalfa-wheat dough at 80 degrees C showed less frequency dependence compared to those of the samples at 25 degrees C. The viscoelastic moduli (G' and G '') of alfalfa-wheat dough increased with the increasing of alfalfa powder concentration from 0% to 10% and decreased with further increase in alfalfa powder concentration from 10% to 20% at 25 degrees C. All the alfalfa-added samples showed a delay in the dough gelatinization temperature comparing with the control sample. On the other hand, the viscoelastic moduli (G' and G '') increased with the increase of alfalfa powder granularity distributed from 80-100 to 40-60 mesh. (c) 2008 Elsevier Ltd. All rights reserved.