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. , ...More

JOURNAL OF FOOD ENGINEERING, vol.89, no.2, pp.137-141, 2008 (Peer-Reviewed Journal) identifier identifier

  • Publication Type: Article / Article
  • Volume: 89 Issue: 2
  • Publication Date: 2008
  • Doi Number: 10.1016/j.jfoodeng.2008.04.011
  • Journal Name: JOURNAL OF FOOD ENGINEERING
  • Journal Indexes: Science Citation Index Expanded, Scopus
  • Page Numbers: pp.137-141
  • Keywords: rheological properties, viscoelastic moduli, dough, alfalfa powder concentration, alfalfa powder granularity, FLOUR-WATER DOUGHS, DIETARY FIBER, PART I, STARCH, GLUTEN, GELATINIZATION, QUALITY, SOY

Abstract

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.