IMPACT OF DIFFERENT SEED POWDER INCLUSION ON THE RHEOLOGICAL BEHAVIOUR OF WHEAT DOUGH

Abstract

In this study, the rheological properties of flour blends consisting of wheat flour and seed derived powder (chia, hemp, and flax) were evaluated by Farinograph and Mixolab devices.

It was found that inclusion of these alternative raw materials significantly increased water absorption (from 51.86 to 61.10%) and prolonged dough development time (from 3.00 to 6.60 min) of blends. Moreover, it was determined that blends consisting chia were presented with markedly higher C2, C3, C4, and C5 values than commercially produced wheat flour and blends including hemp and flax seed powder. The correlation analysis confirmed the existence of strong positive correlations (ranging between r = 0.896 - 0.970) among the attributes water absorption, dough development time, and dough stability measured by both Farinograph and Mixolab devices. Principal component analysis visualized data in space with 2 principal components that together explained more than 86% of total variability of the original data set and separated samples according to type of non-cereal material in the flour blends.