Volume 16, Issue 91 (2019)                   FSCT 2019, 16(91): 57-63 | Back to browse issues page

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Goli M, Zia M, Sadeghzadeh N. Determination of rheological (farinograph) properties of wheat flour dough enriched with powdered leaves of Portulaca Oleracea. FSCT 2019; 16 (91) :57-63
URL: http://fsct.modares.ac.ir/article-7-27208-en.html
1- Department of Food Science and Technology, Isfahan(Khorasgan) Branch, Islamic Azad University, Isfahan, Iran , mgolifood@yahoo.com
2- Department of Nursing, Isfahan(Khorasgan) Branch, Islamic Azad University, Isfahan, Iran
3- Department of Food Science and Technology, Isfahan(Khorasgan) Branch, Islamic Azad University, Isfahan, Iran
Abstract:   (6538 Views)
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.
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Article Type: Original Research | Subject: Enriching food
Received: 2018/11/15 | Accepted: 2019/01/30 | Published: 2019/09/1

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