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-Expanded) identifier identifier

  • 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.