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Open AccessArticle

Rheological Properties of Wheat–Flaxseed Composite Flours Assessed by Mixolab and Their Relation to Quality Features

Faculty of Food Engineering, Ştefan cel Mare University, 13 Universităţii Street, 720229 Suceava, România
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Foods 2019, 8(8), 333; https://doi.org/10.3390/foods8080333
Received: 30 June 2019 / Revised: 3 August 2019 / Accepted: 5 August 2019 / Published: 9 August 2019
The effect of adding brown and golden flaxseed variety flours (5%, 10%, 15% and 20% w/w) to wheat flours of different quality for bread-making on Mixolab dough rheological properties and bread quality was studied. The flaxseed–wheat composite flour parameters determined such as fat, protein (PR), ash and carbohydrates (CHS) increased by increasing the level of flaxseed whereas the moisture content (MC) decreased. The Falling Number values (FN) determined for the wheat–flaxseed composite flours increased by increasing the level of flaxseed. Within Mixolab data, greater differences were attributed to the eight parameters analysed: water absorption, dough development time, dough stability and all Mixolab torques during the heating and cooling stages. Also, a general decreased was also recorded for the differences between Mixolab torques which measures the starching speed (C3-2), the enzymatic degradation speed (C4-3) and the starch retrogradation rate (C5-4), whereas the difference which measures the speed of protein weakening due to heat (C1-2) increased. Composite dough behaviour presented a close positive relationship between MC and DT, and FN and PR with the C1-2 at a level of p < 0.05. The bread physical and sensory quality was improved up to a level of 10–15% flaxseed flour addition in wheat flour. View Full-Text
Keywords: wheat–flaxseed composite; analytical quality; Mixolab; principal component analysis wheat–flaxseed composite; analytical quality; Mixolab; principal component analysis
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MDPI and ACS Style

Codină, G.G.; Istrate, A.M.; Gontariu, I.; Mironeasa, S. Rheological Properties of Wheat–Flaxseed Composite Flours Assessed by Mixolab and Their Relation to Quality Features. Foods 2019, 8, 333.

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