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Journal of Pharmacognosy and Phytochemistry

Journal of Pharmacognosy and Phytochemistry

Vol. 9, Issue 3 (2020)

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

Author(s):

Dr. Zanwar Sonal R

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.

Pages: 2081-2086  |  569 Views  198 Downloads


Journal of Pharmacognosy and Phytochemistry Journal of Pharmacognosy and Phytochemistry
How to cite this article:
Dr. Zanwar Sonal R. Effect of addition of whole seed linseed at different level on rheological properties of dough. J Pharmacogn Phytochem 2020;9(3):2081-2086.

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