Effects of Defatted Flaxseed Addition on Rheological Properties of Wheat Flour Slurry
INTERNATIONAL JOURNAL OF FOOD ENGINEERING, cilt.9, sa.4, ss.457-466, 2013 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 9 Sayı: 4
- Basım Tarihi: 2013
- Doi Numarası: 10.1515/ijfe-2012-0017
- Dergi Adı: INTERNATIONAL JOURNAL OF FOOD ENGINEERING
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
- Sayfa Sayıları: ss.457-466
- Orta Doğu Teknik Üniversitesi Adresli: Evet
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.