The effects of adding powdered leaves of Portulaca Oleracea on the physicochemical properties of wheat flour dough were evaluated  with farinograph test. The amount of fat, protein and fiber was more in powdered leaves of Portulaca Oleracea  than wheat flour. Farinograph test results show  an increase in water absorption, stability time and Farinograph quality number and a decrease in the Degree of Softening in dough with increasing replacement of powdered leaves of Portulaca Oleracea(P< 0.05). Farinograph quality number with increasing in the percentage of powdered leaves of Portulaca Oleracea to10% was decreased, but 15% powdered leaves of powdered leaves of Portulaca Oleracea showed highest number Farinograph quality(P< 0.05). With increasing levels of powdered leaves of Portulaca Oleracea decreased Degree of Softening in dough and created significant changes in dough development time(P< 0.05). Farinograph assessment of dough provided with powdered leaves of Portulaca Oleracea, dough prepared with 10% leaf powder introduced as the best example in terms of the rheological properties.

Keywords: powdered leaves of Portulaca Oleracea, Wheat flour, Dough, Farinograph

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