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Open AccessArticle

Dough Rheological Behavior and Microstructure Characterization of Composite Dough with Wheat and Tomato Seed Flours

Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania
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Foods 2019, 8(12), 626; https://doi.org/10.3390/foods8120626
Received: 27 October 2019 / Revised: 6 November 2019 / Accepted: 25 November 2019 / Published: 30 November 2019
(This article belongs to the Special Issue Rheology and Quality Research of Cereal-Based Food)
The rheological and microstructural aspects of the dough samples prepared from wheat flour and different levels of tomato seed flour (TSF) were investigated by rheology methods through the Mixolab device, dynamic rheology and epifluorescence light microscopy (EFLM). The Mixolab results indicated that replacing wheat flour with TSF increased dough development time, stability, and viscosity during the initial heating-cooling cycle and decreased alpha amylase activity. The dynamic rheological data showed that the storage modulus G’ and loss modulus G” increased with the level of TSF addition. Creep-recovery tests of the samples indicated that dough elastic recovery was in a high percentage after stress removal for all the samples in which TSF was incorporated in wheat flour. Using EFLM all the samples seemed homogeneous showing a compact dough matrix structure. The parameters measured with Mixolab during mixing were in agreement with the dynamic rheological data and in accordance with the EFLM structure images. These results are useful for bakery producers in order to develop new products in which tomato seed flour may be incorporated especially for wheat flours of a good quality for bread making and high wet gluten content. The addition of TSF may have a strength effect on the dough system and will increase the nutritional value of the bakery products. View Full-Text
Keywords: tomato seed flour; wheat flour; dough rheology; microstructure tomato seed flour; wheat flour; dough rheology; microstructure
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MDPI and ACS Style

Mironeasa, S.; Codină, G.G. Dough Rheological Behavior and Microstructure Characterization of Composite Dough with Wheat and Tomato Seed Flours. Foods 2019, 8, 626.

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