Influence of pistachio by-product from edible oil industry on rheological, hydration, and thermal properties of wheat dough

The objective of this work was to study the effect pistachio by-product flour (PBF) addition wheat on rheological properties dough. Pistachio levels used were: 0 (C), 5 (P5), 15 (P15), and 25 g/100 g (P25). Alveographic farinographic assays, gluten, moisture content (H), dough pH were studied. In addition, texture profile analysis, dynamic rheology relaxation performed. water absorption, development time, stability decreased with PBF, whereas degree softening increased. Moreover, tenacity, extensibility, deformation PBF. Wet gluten (WG) not modified, while dry (DG) increased PBF level, decreasing WG/DG ratio. C had higher than both parameters when P5 softer less consistent but similar adhesiveness elasticity C. Dough hardness an increase in content. elastic moduli also increased, times significantly modified amounts hydration pistachio-wheat is important from technological point view because components could affect final bread quality.