Tahani Al-idee (1) * and Maysam Jalees (1)
(1). Department of Food Technology, General Commission of Scientific Agricultural Research, Damascus, Syria.
(*Corresponding author: Tahani alidee. E-Mail: tahane.alidee@yahoo.com)
Received: 18/06/2021 Accepted: 9/08/2021
Abstract
The research was conducted at the laboratories of general commission of scientific agricultural research and the main laboratory of grain in the Sbeineh region during 2019, with the aim of studying the properties of wheat flour fortified with flaxseed flour. Wheat flour was replaced by flaxseed flour in different ratios (0, 5, 10, 15 and 20%) and the effect of the addition on some physiochemical, functional and rheological properties was studied. The addition of ground flax seed led to a darkening in the colour of the resultant mixtures, and the darkening of the mixtures increased from 1.89 in the control sample to 12.87 degree in the fortified sample with 20%. An increase in the falling number was recorded from 346 to 394 second with an increase in the addition of flaxseeds from 0 up to 15%. The water absorption increased from 62.15% in control sample to 65.15% in the sample with 20% of flax flour. Increasing the ratio of addition up to 20% resulted in an increase in the development time (5 min) and stability (3.5 min), while the degree of softening decreased (80 BU) compared to the control sample (90.1 BU). A decrease in extensibility from 170 mm in control sample to 75 mm for 20% flax flour sample. Also, substituting flaxseed flour for wheat flour up to 15% caused an increase in area and reached to 6.15 cm2.
Keywords: wheat flour, Flaxseed, Rheological Properties, Extensibility, Area.
Full paper in Arabic: pdf