Influence of Flaxseed Flour on Dough Rheology from Wheat-Flaxseed Meal

DOI

10.2991/agrosmart-18.2018.70How to use a DOI?

Keywords

enrichment of bread, flax flour, flour mixes, the dough, biochemical properties, rheological properties

Abstract

To add new raw materials to the bread recipe in order to increase the nutritional value is associated with the changes of the properties of the dough. First of all, these changes relate to the fermentation processes and rheological properties. Flax can be used for directional modeling of food value of bread. However, the effectiveness of the enrichment of bread, as well as the degree of its influence on the technological properties and fermentation of the dough, depends on the dosage of flax. The objects of the study were flour mixes from wheat flour bakery and flour from oil cake flaxseed in the ratio of 92.5%:7.5%; 90.0%:10.0% and 87.5%:12.5%. Rheological properties of the dough were studied in the Mixolab. There were some established differences in the parameters of the rheological profile of the flour mixtures and fermentation of the dough obtained on their basis. Water absorption capacity increases consequently with the increase of dosage of flaxseed flour, kneading time, the time of the stable state of the dough and its initial acidity. "Viscosity", "Amylolytic Activity" and "Retrogradation" are decreasing. This contributes to a more rapid maturation of the dough and reduces the total duration of its fermentation 1,5 times.

Copyright

© 2018, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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TY  - CONF
AU  - S.I. Koneva
AU  - E.Yu. Egorova
AU  - L.A. Kozubaeva
AU  - S.S. Kuzmina
AU  - A.S. Zakharova
PY  - 2018/12
DA  - 2018/12
TI  - Influence of Flaxseed Flour on Dough Rheology from Wheat-Flaxseed Meal
BT  - International scientific and practical conference "AgroSMART - Smart solutions for agriculture" (AgroSMART 2018)
PB  - Atlantis Press
SP  - 370
EP  - 377
SN  - 2352-5401
UR  - https://doi.org/10.2991/agrosmart-18.2018.70
DO  - 10.2991/agrosmart-18.2018.70
ID  - Koneva2018/12
ER  -