Abstract
Influences of alfalfa powder concentration and granularity on the dynamic rheological properties of alfalfa-wheat dough was studied. Frequency sweep tests at 25 °C and 80 °C and temperature sweep tests from 25 °C to 80 °C were applied to wheat dough samples. Elastic moduli ( G′) and viscous moduli ( G″) of the alfalfa-wheat dough at 80 °C were higher than those of the alfalfa-wheat dough at 25 °C. The viscoelastic moduli ( G′ and G″) of the alfalfa-wheat dough at 80 °C showed less frequency dependence compared to those of the samples at 25 °C. The viscoelastic moduli ( G′ and G″) of alfalfa-wheat dough increased with the increasing of alfalfa powder concentration from 0% to 10% and decreased with further increase in alfalfa powder concentration from 10% to 20% at 25 °C. All the alfalfa-added samples showed a delay in the dough gelatinization temperature comparing with the control sample. On the other hand, the viscoelastic moduli ( G′ and G″) increased with the increase of alfalfa powder granularity distributed from 80–100 to 40–60 mesh.
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