Rheological Properties of Dough with Whole Wheat Flour

전립분 첨가 반죽의 물리적 특성

  • 김영호 (대한제분㈜ 식품연구소) ;
  • 최광수 (영남대학교 식품가공학과) ;
  • 손동화 (신일전문대학 식품가공과) ;
  • 김정호 (경산대학교 환경과학과)
  • Published : 1996.10.01

Abstract

The rheological prouerties of dough were evaluated the dough added whole wheat flour during breadmaking. From the farinogram, water absorption of the dough was decreased as the amount of coarse whole wheat flour was increased. While water absorption of the dough was increased as the amount of fine whole wheat flour was increased. Arrival time and development time of the dough with coarse whole wheat flour were longer than those of fine whole wheat flour. As the amount of whole wheat flour was increased, the weakness was increased. Weakness of coarse whole wheat flour was higher than that of fine whole wheat flour. From the extensograph, extension and resistance to extension were decreased with increasing the amount of whole wheat flour. Resistance to extension of coarse whole wheat flour was higher than that of fine whole wheat flour. From the amylograph, as the amount of whole wheat flour increased, maximum viscosity was decreased gradually. Though the amount of coarse whole wheat flour and fine whole wheat flour was increased up to 30% and 50%, respectively, external characteristics of bread was remained in normal. As the amount of whole wheat flour was increased, the value of whiteness was decreased.

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