THE INFLUENCE OF NON-TRADITIONAL FRUITS AND ELDER FLOWERS ON RHEOLOGICAL PROPERTIES OF THE DOUGH

Abstract

The influence of the addition of flowers (Flos sambuci L.) and berries of elderberry (Sambucus nigra L.), blackcurrant (Ribes nigrum L.) and chokeberry (Aronia melanocarpa L.) to wheat flour was characterized by the rheological test Mixolab (Chopin Technologies, France). Twelve types of wheat flour mixture with different fruit and elder flowers addition were prepared for evaluation in the following ratios: 95: 5, 90:10, 85:15. The control represented 100 % wheat flour. Preliminary rheological analyzes indicated a strong influence of the ingredients used on the properties of the dough. The addition of elderflowers, elderberry and blackcurrants significantly increased the values of the dough development time. In the samples with the addition of elder flowers, we also found a higher stability of the dough, on the contrary, the addition of berries of elderberry and also the 15% addition of chokeberry reduced it. The most significant effect of increasing the addition on the development time and stability of the dough was observed in the samples with the addition of blackcurrant. In contrast to the other samples, the properties of the flour with the addition of elder flowers were comparable with the control flours in protein strength, in starch gelatinization and in the estimated amylase activity. Samples of flour with the addition of lyophilized fruits behaved significantly differently rheologically than flour with the addition of elder flowers. The closest relationship (p <0.001) was observed between the torque C3 (starch gelatinization rate) and C4 (stability of the formed gel), also between C3 and the difference C3-C2 (r = 0.99).