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

Date

2013-12-01

Author

HAO, Changchun
Lİ, Dong
Mao, Zhihuai
Özkan, Necati
Chen, Xiao Dong

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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.

Subject Keywords

Rheological properties, Viscoelastic moduli, Wheat flour slurry, Defatted flaxseed, NaCl

URI

https://hdl.handle.net/11511/30775

Journal

INTERNATIONAL JOURNAL OF FOOD ENGINEERING

DOI

https://doi.org/10.1515/ijfe-2012-0017

Collections

Graduate School of Natural and Applied Sciences, Article

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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.