Akademik Veri Yönetim Sistemi
CEREAL CHEMISTRY, 2025 (SCI-Expanded, Scopus)
Background and Objectives Whole wheat flour (WWF) offers superior nutritional value compared to refined flour, but due to its composition, it exhibits lower dough performance and shelf life. This study investigated the effects of wheat cleaning methods (dry and wet), flour moisture content (8% and 14%), and the addition of antioxidant-rich herbal additives (rosehip seed and sage) on the rheological behavior of WWF and the changes in rheological properties during storage. Findings Samples were evaluated using farinograph, extensibility, and dynamic rheology analyses for 180 days. The effects of the treatments varied depending on the rheological property evaluated. Dry cleaning and low moisture content (8%) significantly increased water absorption (up to 82.35%, p < 0.01) and improved viscoelastic strength. Dough stability during mixing reached the highest statistically significant level under dry cleaning with 14% moisture and rosehip addition (15 and 15 min, p < 0.01). Rosehip seed significantly improved extensibility (up to 43.71 mm, p < 0.01) and dough energy (up to 70.85 g s, p < 0.01), while sage generally reduced these properties due to phenolic-protein interactions. However, higher K values were determined in dynamic rheology analyses in samples with sage addition. Conclusions Optimal processing conditions for WWF varied depending on the targeted rheological parameter. However, the combination of dry cleaning, low moisture adjustment, and rosehip seed addition resulted in an overall more favorable rheological profile during storage. Significance and Novelty These findings demonstrate that simple processing modifications combined with natural antioxidant additives can improve the functional quality and rheological stability of WWF and offer practical clean label strategies for whole grain product development.