THE EFFECT OF DIFFERENT MALT FLOURS ON RHEOLOGICAL PROPERTIES OF DOUGH

The present work explored the effect of malt flours obtained from different grains (wheat, barley, rye, triticale, millet, maize, rice, oat) on rheology, fermentation and pasting properties wheat dough. Malt flour commercial enzyme added to bread decreased peak viscosity temperature values measured in Amylograph. Wheat, rye oat provided best result, respectively, terms farinogram samples such as water absorption, development time, dough stability, degree softening mixing tolerance index. In general, addition increased extensibility dough, while lowering resistance energy. Oats, rice corn positively affected gas holding power, maximum height escape point. It is possible say that gave results pressure, energy by inflation analysis. When all data study were taken into consideration, it was seen use source better compared rheological properties. has been concluded gives