Determination of Rheological Properties of Alternative Flour Substituted Doughs

All over the world, healthy foods, functional diet foods and many similar terms are on agenda. Consumers offered different types of for a diet. To this end, studies to improve properties bread have gained momentum. One ways is use flours with more than wheat flour. However, effects added rheology dough also different. The aim study determine (buckwheat (10-30%), carob (3, 6, 9, 12), chickpea (10-50%), oat barley (10-50%)) in proportions flour rheological dough. Mixolab® (Chopin) instrument was used properties. A standard protocol analysis other mixtures. Various were determined, such as water holding capacity, development time, stability, amylase activity, degree retrogradation. Using obtained curve, C1 values retention C2 protein quality, C3 starch gelatinization, C4 C5 degradation measured. changed between 1.05 1.16 Nm, 0.33 0.58 1.22 2.13 0.96 1.98 0.95 2.81 Nm depending ratio type used. As result tests, it determined that most suitable profile 30% flour, 20% 9% buckwheat separately each