Abstract
The aim of this work is to study the effect of rye flour on the rheological properties of doughs. Rye meals of two different extraction rate (65% and 85%) were blended in different proportions with wheat flours. The viscoelastic behaviour of the sample blends was determined by a Chopin alveograph. The effect of rye flour on dough rheology during mixing was determined by a Chopin consistograph. It was found that Chopin consistograph methodology was not suitable for determining water absorption capacity in blends with rye. It has been confirmed that adjustment of dough hydration in baked products incorporating rye flour must be taken into account, depending not only on the wheat-to-rye ratio but also on the rye meals extraction rate.
Highlights
Rye (Secale cereale L.), after wheat, is the second most commonly used grain in the production of bread (Bushuk, 2001)
It has been confirmed that adjustment of dough hydration in baked products incorporating rye flour must be taken into account, depending on the wheat-to-rye ratio and on the rye meals extraction rate
Comparison of the viscoelastic parameters obtained from wheat doughs with those of rye doughs points up the greater rigidity of rye doughs (Fabritius et al, 1997)
Summary
Rye (Secale cereale L.), after wheat, is the second most commonly used grain in the production of bread (Bushuk, 2001). Rye meals of two different extraction rate (65% and 85%) were blended in different proportions with wheat flours. The effect of rye flour on dough rheology during mixing was determined by a Chopin consistograph.
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