Influence of alfalfa powder concentration and granularity on rheological properties of alfalfa-wheat dough

2008-11-01
HAO, Chang-chun
WANG, Li-jun
Lİ, Dong
Özkan, Necati
WANG, De-cheng
CHEN, Xiao Dong
MAO, Zhi-huai
Influences of alfalfa powder concentration and granularity on the dynamic theological properties of alfalfa-wheat dough was studied. Frequency sweep tests at 25 degrees C and 80 degrees C and temperature sweep tests from 25 degrees C to 80 degrees C were applied to wheat dough samples. Elastic moduli (G') and viscous moduli (G '') of the alfalfa-wheat dough at 80 degrees C were higher than those of the alfalfa-wheat dough at 25 degrees C. The viscoelastic moduli (G' and G '') of the alfalfa-wheat dough at 80 degrees C showed less frequency dependence compared to those of the samples at 25 degrees C. The viscoelastic moduli (G' and G '') of alfalfa-wheat dough increased with the increasing of alfalfa powder concentration from 0% to 10% and decreased with further increase in alfalfa powder concentration from 10% to 20% at 25 degrees C. All the alfalfa-added samples showed a delay in the dough gelatinization temperature comparing with the control sample. On the other hand, the viscoelastic moduli (G' and G '') increased with the increase of alfalfa powder granularity distributed from 80-100 to 40-60 mesh.
JOURNAL OF FOOD ENGINEERING

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Citation Formats
C.-c. HAO et al., “Influence of alfalfa powder concentration and granularity on rheological properties of alfalfa-wheat dough,” JOURNAL OF FOOD ENGINEERING, pp. 137–141, 2008, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/30922.