Effect of addition of whole seed linseed at different level on rheological properties of dough

Abstract

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