PHYSICO-CHEMICAL, RHEOLOGICAL AND TECHNOLOGICAL CHARACTERIZATION OF SOME MIXTURES OF WHEAT, OAT, BARLEY AND MILLET FLOURS

• Published in: The Annals of the University Dunarea de Jos of Galati. Fascicle VI, Food technology Vol. 41; no. 2; pp. 102 - 114
• Main Authors: Tamba-Berehoiu, Radiana-Maria, Turtoi, Mira Oana, Visan, Luminiţa Valerica, Popa, Ciprian N
• Format: Journal Article
• Language: English
• Published: Galati Universityi Dunarea de Jos of Galati 01.01.2017; Galati University Press
• Subjects: alveographic parameters; Bakeries; Barley; Bread; Cereals; Dietary fiber; Dough; farinographic parameters; Fibers; Flour; Food; Gluten; Humidity; Lipids; Millet; mixtures of flours; oat; pH effects; physico-chemical parameters; Proteins; Recipes; Rheological properties; Rheology; Wheat; β-glucans; United States > US; Europe
• ISSN: 1843-5157; 2068-259X

The aim of the research was to evaluate the addition effect of various whole flours, such as fibers sources, to wheat flour, on the physico-chemical and technological properties of dough. In this regard, a dark wheat flour and its mixtures with whole oat, barley and millet flours were analyzed (in proportions of 85:15 and 70:30). The changes of the following parameters have been analyzed: wet gluten, gluten index, protein content, ash content, pH, falling number, as well as farinographic and alveographic parameters of dough. The results showed that the addition of whole oat, barley and millet flours significantly changed the physico-chemical and technological properties of dough, compared to dark wheat flour (p<0.05). The results are important in guiding the bakery industry for using new types of fiber-enriched flours.