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Tabekhia, M., Abou-Raya, M., Fahmi, A., Youssef, A. (2007). INFLUENCE OF SOME NATURAL IMPROVER ON THE RHEOLOGICAL PROPERTIES OF WHEAT FLOUR DOUGH. Journal of Food and Dairy Sciences, 32(8), 6531-6538. doi: 10.21608/jfds.2007.204663
M. M. Tabekhia; M. A. Abou-Raya; A. H. Fahmi; A. A. Youssef. "INFLUENCE OF SOME NATURAL IMPROVER ON THE RHEOLOGICAL PROPERTIES OF WHEAT FLOUR DOUGH". Journal of Food and Dairy Sciences, 32, 8, 2007, 6531-6538. doi: 10.21608/jfds.2007.204663
Tabekhia, M., Abou-Raya, M., Fahmi, A., Youssef, A. (2007). 'INFLUENCE OF SOME NATURAL IMPROVER ON THE RHEOLOGICAL PROPERTIES OF WHEAT FLOUR DOUGH', Journal of Food and Dairy Sciences, 32(8), pp. 6531-6538. doi: 10.21608/jfds.2007.204663
Tabekhia, M., Abou-Raya, M., Fahmi, A., Youssef, A. INFLUENCE OF SOME NATURAL IMPROVER ON THE RHEOLOGICAL PROPERTIES OF WHEAT FLOUR DOUGH. Journal of Food and Dairy Sciences, 2007; 32(8): 6531-6538. doi: 10.21608/jfds.2007.204663

INFLUENCE OF SOME NATURAL IMPROVER ON THE RHEOLOGICAL PROPERTIES OF WHEAT FLOUR DOUGH

Article 12, Volume 32, Issue 8, August 2007, Page 6531-6538  XML PDF (632.5 K)
Document Type: Original Article
DOI: 10.21608/jfds.2007.204663
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Authors
M. M. Tabekhia; M. A. Abou-Raya; A. H. Fahmi; A. A. Youssef
Food Indust. Dept., Fac. Of Agric., El-Mansoura Univ., Egypt
Abstract
The present study aims to investigate the effects of the addition of theremally modified wheat flour, thermally modified starch at (160ºC, 180ºC and 200ºC) for 5 hrs. and maltodextrin on the rheological properties of wheat flour dough. 
From the obtained results it was cleared that addition modified wheat flour to dough increased water absorption, and decreased talerence index, and dough weakening but addition modified starch increased dough stability, and decreased tolerance index. Also addition of modified starch increased resistance to extension, proportional no., extensogram area (cm2) while addition of modified flour increased resistance to extension, proportional no., Extensogram area and decreased extensibility, also maltodextrin addition increased all parameters except extensibility. Meanwhile addition of modified wheat flour increased breakdown viscosity, maximum viscosity. On the other hand, addition of modified wheat flour and modified starch increased falling number in most treatments.
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