Cephalaria syriaca addition to wheat flour dough and effect on rheological properties

KARAOĞLU M. M.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, cilt.41, ss.37-46, 2006 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 41
  • Basım Tarihi: 2006
  • Doi Numarası: 10.1111/j.1365-2621.2006.01272.x
  • Dergi Adı: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.37-46
  • Anahtar Kelimeler: Cephalaria syriaca, rheological properties, wheat flour, QUALITY, GLUTEN
  • Atatürk Üniversitesi Adresli: Evet

Özet

Whole Cephalaria syriaca flour (WCSF), defatted C. syriaca flour (DCSF) and C. syriaca oil (CSO) were added to a medium strength wheat flour (WF). These were used to replace 0.5%, 1%, 1.5%, 2%, 2.5% and 3% of WF. The effects of WCSF, DCSF and CSO supplementation on rheological properties of dough were investigated. Overall, dough rheological characteristics improved with the addition of above-mentioned C. syriaca products, and the effect was greater with WCSF and DCSF. Greater-positive effects were observed in the extensograph characteristics at higher levels of supplementation than farinograph characteristics. The softness value and dough elasticity significantly (P < 0.05) increased as the C. syriaca products level increased; however, water absorption and dough stability decreased. As the level of WCSF and especially DCSF increased, maximum resistance to extension, area (energy) and ratio number increased and extensibility decreased. C. syriaca products increased dough resistance at least as good as an oxidising agent or more than those. The addition of DCSF at 1.5% level increased the maximum resistance to extension of dough and area (energy) from about 142 to 1000 BU and from 39 to 144 cm(2), respectively.