Rheological Properties of the Wheat Flour Dough with Olive Oil

올리브유를 첨가한 빵 반죽의 리올로지 특성

  • Lim, Sun-Heui (Chonggak 21C Baking Professional Academy) ;
  • Kim, Seok-Young (Department of Baking Technology, Korea Tourism College) ;
  • Lee, No-Woon (Chonggak 21C Baking Professional Academy) ;
  • Lee, Chi-Ho (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Lee, Si-Kyung (Department of Applied Biology and Chemistry, Konkuk University)
  • 임선희 (종각 21세기 제과.제빵학원) ;
  • 김석영 (한국관광대학 제과제빵과) ;
  • 이노운 (종각 21세기 제과.제빵학원) ;
  • 이치호 (건국대학교 축산식품생물공학과) ;
  • 이시경 (건국대학교 응용생물화학과)
  • Published : 2004.10.31


Effects of olive oil on rheological properties of wheat flour dough were investigated through farinograph, amylograph, and extensograph, and by measuring wheat flour dough fermentation volume. Farinogram showed development time, stability, elasticity, and valorimeter value of olive oil-added wheat flour decreased, whereas water absorption and stability were similar to control (shortening 4%). Gelatinization temperature and maximum viscosity of wheat flour dough with olive oil decreased more than those of control as revealed by amylogram. Extensogram showed wheat flour area increased, whereas dough volume decreased in olive oil-added wheat flour dough.


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