Effects of Defatted Flaxseed Addition on Rheological Properties of Wheat Flour Slurry

HAO, Changchun
Lİ, Dong
Mao, Zhihuai
Özkan, Necati
Chen, Xiao Dong
Rheological property of defatted flaxseed-added wheat flour dispersions was investigated as a function of defatted flaxseed concentration (0-20%), NaCl concentration (0, 0.6, and 1.2%), sucrose concentration (0, 5, and 10%), and slurry concentration (33and 62.5%). Frequency sweep tests at 20 degrees C and temperature sweep tests from 20 to 90 degrees C were applied to the samples. The experimental measurements demonstrated that the viscoelastic moduli of samples increased with the increase in defatted flaxseed concentration from 0 to 20% and decreased with the increase in NaCl, sucrose, and water concentration at 20 degrees C. The gelatinization temperatures of the defatted flaxseed-wheat slurry samples were delayed with the addition of defatted flaxseed, NaCl, and sucrose but hastened with the addition of water.


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Effect of Na2CO3 on formation of hexagonal boron nitride (h-BN) by carbothermic method has been studied by subjecting B2O3-C and Na2CO3-added B2O3-C mixtures to N2 (g) atmosphere. Na2CO3 amount in the mixtures was changed in the range of 0-40 wt. %. Time and temperature were used as experimental variables. Reaction products were analyzed by XRD and scanning electron microscope. Na2CO3 was found to increase both the amount and the particle size of h-BN similar to CaCO3 [1]. Na2CO3 was found to be less effect...
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Citation Formats
C. HAO, D. Lİ, Z. Mao, N. Özkan, and X. D. Chen, “Effects of Defatted Flaxseed Addition on Rheological Properties of Wheat Flour Slurry,” INTERNATIONAL JOURNAL OF FOOD ENGINEERING, pp. 457–466, 2013, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/30775.