Rheological Properties of Wheat–Flaxseed Composite Flours Assessed by Mixolab and Their Relation to Quality Features
The effect of adding brown and golden flaxseed variety flours (5%, 10%, 15% and 20% <i>w</i>/<i>w</i>) to wheat flours of different quality for bread-making on Mixolab dough rheological properties and bread quality was studied. The flaxseed−wheat composite flour par...
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doaj-243899d8e3944f0a8d34c1ddd5d436392020-11-25T01:56:32ZengMDPI AGFoods2304-81582019-08-018833310.3390/foods8080333foods8080333Rheological Properties of Wheat–Flaxseed Composite Flours Assessed by Mixolab and Their Relation to Quality FeaturesGeorgiana Gabriela Codină0Ana Maria Istrate1Ioan Gontariu2Silvia Mironeasa3Faculty of Food Engineering, Ştefan cel Mare University, 13 Universităţii Street, 720229 Suceava, RomâniaFaculty of Food Engineering, Ştefan cel Mare University, 13 Universităţii Street, 720229 Suceava, RomâniaFaculty of Food Engineering, Ştefan cel Mare University, 13 Universităţii Street, 720229 Suceava, RomâniaFaculty of Food Engineering, Ştefan cel Mare University, 13 Universităţii Street, 720229 Suceava, RomâniaThe effect of adding brown and golden flaxseed variety flours (5%, 10%, 15% and 20% <i>w</i>/<i>w</i>) to wheat flours of different quality for bread-making on Mixolab dough rheological properties and bread quality was studied. The flaxseed−wheat composite flour parameters determined such as fat, protein (PR), ash and carbohydrates (CHS) increased by increasing the level of flaxseed whereas the moisture content (MC) decreased. The Falling Number values (FN) determined for the wheat−flaxseed composite flours increased by increasing the level of flaxseed. Within Mixolab data, greater differences were attributed to the eight parameters analysed: water absorption, dough development time, dough stability and all Mixolab torques during the heating and cooling stages. Also, a general decreased was also recorded for the differences between Mixolab torques which measures the starching speed (C3-2), the enzymatic degradation speed (C4-3) and the starch retrogradation rate (C5-4), whereas the difference which measures the speed of protein weakening due to heat (C1-2) increased. Composite dough behaviour presented a close positive relationship between MC and DT, and FN and PR with the C1-2 at a level of <i>p</i> < 0.05. The bread physical and sensory quality was improved up to a level of 10−15% flaxseed flour addition in wheat flour.https://www.mdpi.com/2304-8158/8/8/333wheat–flaxseed compositeanalytical qualityMixolabprincipal component analysis |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Georgiana Gabriela Codină Ana Maria Istrate Ioan Gontariu Silvia Mironeasa |
spellingShingle |
Georgiana Gabriela Codină Ana Maria Istrate Ioan Gontariu Silvia Mironeasa Rheological Properties of Wheat–Flaxseed Composite Flours Assessed by Mixolab and Their Relation to Quality Features Foods wheat–flaxseed composite analytical quality Mixolab principal component analysis |
author_facet |
Georgiana Gabriela Codină Ana Maria Istrate Ioan Gontariu Silvia Mironeasa |
author_sort |
Georgiana Gabriela Codină |
title |
Rheological Properties of Wheat–Flaxseed Composite Flours Assessed by Mixolab and Their Relation to Quality Features |
title_short |
Rheological Properties of Wheat–Flaxseed Composite Flours Assessed by Mixolab and Their Relation to Quality Features |
title_full |
Rheological Properties of Wheat–Flaxseed Composite Flours Assessed by Mixolab and Their Relation to Quality Features |
title_fullStr |
Rheological Properties of Wheat–Flaxseed Composite Flours Assessed by Mixolab and Their Relation to Quality Features |
title_full_unstemmed |
Rheological Properties of Wheat–Flaxseed Composite Flours Assessed by Mixolab and Their Relation to Quality Features |
title_sort |
rheological properties of wheat–flaxseed composite flours assessed by mixolab and their relation to quality features |
publisher |
MDPI AG |
series |
Foods |
issn |
2304-8158 |
publishDate |
2019-08-01 |
description |
The effect of adding brown and golden flaxseed variety flours (5%, 10%, 15% and 20% <i>w</i>/<i>w</i>) to wheat flours of different quality for bread-making on Mixolab dough rheological properties and bread quality was studied. The flaxseed−wheat composite flour parameters determined such as fat, protein (PR), ash and carbohydrates (CHS) increased by increasing the level of flaxseed whereas the moisture content (MC) decreased. The Falling Number values (FN) determined for the wheat−flaxseed composite flours increased by increasing the level of flaxseed. Within Mixolab data, greater differences were attributed to the eight parameters analysed: water absorption, dough development time, dough stability and all Mixolab torques during the heating and cooling stages. Also, a general decreased was also recorded for the differences between Mixolab torques which measures the starching speed (C3-2), the enzymatic degradation speed (C4-3) and the starch retrogradation rate (C5-4), whereas the difference which measures the speed of protein weakening due to heat (C1-2) increased. Composite dough behaviour presented a close positive relationship between MC and DT, and FN and PR with the C1-2 at a level of <i>p</i> < 0.05. The bread physical and sensory quality was improved up to a level of 10−15% flaxseed flour addition in wheat flour. |
topic |
wheat–flaxseed composite analytical quality Mixolab principal component analysis |
url |
https://www.mdpi.com/2304-8158/8/8/333 |
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