Influence of two varieties of flaxseed flour addition on wheat flour dough rheological properties

Abstract

The aim of this study was to evaluate the effect of golden and brown flaxseed addition in wheat flour at the level of 0g/100g, 5 g/100g, 10 g/100g, 15 g/100g and 20 g/100g on dough rheological properties. The empirical and dynamic rheological properties of the dough substituted with flaxseed flour were recorded by the Alveograph and Haake MARS Rheometer. The results showed that regardless of variety, the addition of flaxseed to the white wheat flour resulted in the decrease of dough extensibility, weakening effect and decrease of dough consistency, as indicated by the drop of G' and G" moduli. As the temperature increased, the wheat flour sample without flaxseed flour addition presented higher viscoelastic moduli values than the flaxseed-wheat flour blends. The addition of flaxseed to wheat flour changed all the dough rheological properties, the best results being obtained up to 10% flaxseed addition. Higher levels of flaxseed addition have conducted to dough with too high tenacity, extensibility and less elasticity.