Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XXIV, Issue 2
Written by Ana-Maria ISTRATE, Silviu-Gabriel STROE, Ioan GONTARIU, Georgiana Gabriela CODINĂ
Due to it high nutritional and sensorial characteristics of pumpkin seed flour (PSF) it is suistanable to be used as ingredient in different food products such as cereal products. The objective of this study was to analyze the effect of PSF addition (from 0% up to 20%) in a meal form (PSF) in a refined wheat flour on the mixing dough rheological properties by using Farinograph and Extensograph devices and pasting dough rheological properties by using Amylograph and Falling Number devices. It seems that by PSF addition the water absorption capacity increased, whereas compared to the control sample the dough stability and development time decreased. According to Extensograph device the dough extensibility decreased with the increased level of PSF addition in wheat flour. The dough pasting properties showed that by PSF addition the Falling Number and peak viscosity decreased whereas the gelatinization temperature and temperature at peak viscosity increased.
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