Rheological Study of addition of deoiled linseed at different level of dough

Abstract

The present investigation was undertaken to study its rheological study by addition of deoiled linseed at different level. Increasing addition of deoiled linseed flour from 5 to 20 %, caused increase in water absorption (at 500 FU and 14% moisture content), dough development time, time to breakdown and farinograph quality number whereas reduction was observed in dough stability and mixing tolerance index. The extensograph parameters revealed reduction in the energy, resistance to extension, extensibility, maximum (BU), whereas ratio number and ratio number (max) increased. The amylograph resulted that beginning of gelatinization temperature decreased, gelatinization temperature increased and gelatinization maximum decreased with addition of whole linseed flour.