Effects of Defatted Flaxseed Addition on Rheological Properties of Wheat Flour Slurry


HAO C., Lİ D., Mao Z., ÖZKAN N. , Chen X. D.

INTERNATIONAL JOURNAL OF FOOD ENGINEERING, cilt.9, sa.4, ss.457-466, 2013 (SCI İndekslerine Giren Dergi) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 9 Konu: 4
  • Basım Tarihi: 2013
  • Doi Numarası: 10.1515/ijfe-2012-0017
  • Dergi Adı: INTERNATIONAL JOURNAL OF FOOD ENGINEERING
  • Sayfa Sayıları: ss.457-466

Özet

Rheological property of defatted flaxseed-added wheat flour dispersions was investigated as a function of defatted flaxseed concentration (0-20%), NaCl concentration (0, 0.6, and 1.2%), sucrose concentration (0, 5, and 10%), and slurry concentration (33and 62.5%). Frequency sweep tests at 20 degrees C and temperature sweep tests from 20 to 90 degrees C were applied to the samples. The experimental measurements demonstrated that the viscoelastic moduli of samples increased with the increase in defatted flaxseed concentration from 0 to 20% and decreased with the increase in NaCl, sucrose, and water concentration at 20 degrees C. The gelatinization temperatures of the defatted flaxseed-wheat slurry samples were delayed with the addition of defatted flaxseed, NaCl, and sucrose but hastened with the addition of water.