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

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

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 w...

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Bibliographic Details
Main Authors: Georgiana Gabriela CODINĂ, Camelia ARGHIRE, Micșunica RUSU, Mircea Adrian OROIAN, Elena TODOSI-SĂNDULEAC
Format: Article
Language:English
Published: Galati University Press 2017-10-01
Series:Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology
Subjects:
brown flaxseed
golden flaxseed
wheat flour
rheological properties
Online Access:http://www.ann.ugal.ro/tpa/Anale%202017/vol2/10_Codina%20et%20al.pdf

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