Wheat flour dough rheological characteristics predicted by NIRSystems 6500
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Effect of the addition of Psyllium fiber on wheat flour dough rheological properties
The aim of this work was to quantify the effects of psyllium fiber addition to wheat flour at the levels of 0, 1, 2, 3 and 4% on the rheological behavior of the dough. The rheological properties of the dough were investigated using the rheological device, Farinograph. Upon the addition of psyllium fiber, a significant increase in Farinograph water absorption, simultaneously with the increase of...
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ژورنال
عنوان ژورنال: Czech Journal of Food Sciences
سال: 2013
ISSN: 1212-1800,1805-9317
DOI: 10.17221/6610-cjfs