Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XXI
Written by Hülya GÜL, Hicran ŞEN
Written by Hülya GÜL, Hicran ŞEN
The effects of rosehip seed flour (RSF) on the rheological properties of bread dough were investigated. RSF was substituted with bread wheat flour at the proportions of 5, 7.5 and 10%. RSF was found to have 7.4 % protein, 4.6% lipid, 79.4% dietary fiber, 97.60 g/kg GAE total phenolic, and 759.48 IC50=μg/ml antiradical activity. Among farinograph parameters: water absorption, development time and softening value of RSF added doughs were found lower than the control dough while stability was showed slightly increase as the RSF level increases from 5% to %7.5. However it began to decrease after this level. Textural measurements by using Kieffer dough and gluten extensibility rig studies showed that inclusion of RSP did not cause any significant change at the maximum resistance to extension and extensibility of doughs when 5% of RSP was added. As the level of RSF increased from 5 to 7.5 and 10% respectively, a decrease in extensibility of doughs was observed. The addition of RSF resulted in significant effects on pressure, extensibility and energy of doughs measured with Dobraszczyk/Roberts dough inflation system of the texture analyser. A significant increase was observed in pressure and energy of doughs who were positively correlated with increased level of RSF. On the other hand a weakening was noted at higher levels (from 5% to 10%) when compared with control dough. As a result; substitution at 5 % of RSF gives rheological parameter values at least as good as the control sample and it can be used as valuable ingredient to enhance the functional properties of bakery products.
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