Mixture Of Wheat Flour Research Articles

Chemical, rheological and sensory characteristics of wheat bread enriched with chia (Salvia hispanica L.) seed gum

Bread is a staple food in many countries worldwide. The aim of this study is the presentation of a novel type of bread prepared of wheat flour and extract of chia seed gum (CSG). The CSG was included in the wheat flour mixture in a concentration from 2 to 10%. The flour mixture was characterized by its rheological properties through amylography, farinography, and extensography tests. The bread was also subjected to texture, color, and tactile analysis. The highest grades of the bread in terms of appearance, flavor, aroma, texture, and color were shown for flour mixture that contained 10% of CSG (p < 0.05); namely, this wheat mixture showed an improved value of volume, specific size, external and internal characteristics of bread.

Development of a bread recipe with added french willow infusion

The article considers the research on the development of bread with added new ingredient – French willow. French willow or Ivan-tea is widespread throughout the Ural region. It contains all the vitamins and microelements necessary for the body, which help to reduce oxidative processes. The components of Ivan-tea have immunostimulating properties, they affect the processes of hematopoiesis and the activity of vitamins in the body and are of great importance in blood diseases, atherosclerosis, and some types of tumors. The development will expand the range of bread offered to the population in stores. And create new types of bread, including functional ones [1, 2, 3]. The production of bread samples consisted of the following stages: raw material preparation, ingredient addition, dough kneading, dough maturation, kneading, baking, cooling and product inspection. Five bread samples were produced and analyzed. Samples No. 1 and No. 2 were made using live sourdough, while samples No. 3 and No. 4 used baker's yeast. The control bread sample was made in accordance with GOST R 31807-2018, which is valid in the Russian Federation. Bakery products from rye flour and a mixture of rye and wheat flour. General specifications. French williw infusion was added to four samples (No. 1, No. 2, No. 3, and No. 4) in amounts of 100 and 200 ml. The organoleptic properties of all samples were assessed according to GOST 31807-2018. The physicochemical properties included porosity (GOST 5669-96), acidity (GOST 5670-96), and humidity (GOST R 58233-2018). The research showed that the best sample was wheat-rye bread (No. 2), prepared with sourdough and 200 ml of fireweed infusion. The appearance of the product corresponded to the baking form - tin. The surface was without cracks and tears. Color was light brown. Taste and smell were typical for this type of product with notes of fireweed. Porosity was developed, without compaction. Traces of unmixed particles were not found. The humidity of the experimental sample No. 2 was 47%, the acidity index was 0.5° higher than the norm and was - 3.5°. The porosity index was 68.82%. Thus, it can be assumed that the French willow infusion affects the physicochemical properties of bread products (increasing porosity by 0.82%). And it affects the organoleptic properties of the samples, improving the taste and appearance of the product.

Development of technology for pita bread with increased nutritional value

The majority of the population living in large cities and some regions of the Russian Federation show signs of decreased immunity, most often manifested in colds. One of the ways to strengthen the human body’s immune system is to eliminate the deficiency of vitamins that have immunomodulatory properties. While developing the technology for the pita bakery product, dough has been prepared from a mixture of high-grade rye and wheat flour in equal quantities. As a source of vitamins that have a beneficial effect on the human immune system, a solution of pine needles has been added instead of half the amount of water. As a source of vitamin C, black currant and cranberry puree are used in the ratio of 1 : 1. An additional source of nutrients with immunomodulatory properties is dry ginger root powder added to the stuffing in an amount of 2 % by weight of the stuffing. Apple pectin has been used to stabilize the stuffing. A solution of pine needles is prepared by mixing an alcoholic infusion of pine needles and an aqueous decoction of pine needles in a ratio of 1 : 4. The pine needle solution has been used to replace half the amount of water used to prepare the dough. The developed bakery product "Pita with berry stuffing" is prepared with a ratio of pita to stuffing of 1 : 2 by weight. The developed bakery product can be recommended for stimulating and strengthening the immune system due to the additional inclusion of vitamins (C, K, A, B2, B6, B12) in the diet with beneficial effect on the human immune system, including for residents of the northern regions of Russia.

Promising sorghum culture as a raw material for food production in arid regions of Kazakhstan

Global warming also brings with it global droughts. In recent years, almost the whole of Europe and part of the Asian part of Russia and Kazakhstan have been under their influence. All this suggests that the time has come to take a closer look at crops that were not widespread before. One of such crops, to which recently more and more in[1]terest has been shown in various countries of the world, is sorghum. This is not a new crop for Kazakhstan, but in the emerging natural and climatic conditions it may take a more significant place in the food industry. The article presents studies of the use of sorghum flour in the preparation of shortbread cookies. The tasting evaluation showed the highest average score in the 1st variant (50% wheat flour and 50% sorghum flour) - 4.52, which was characterized by friability, pleasant taste and aroma, in the 2nd variant (100% sorghum flour), respectively, 4.28, under control (100% wheat flour) - 4.32 points. The highest humidity of the sample was at the control – 11.3%, with almost identical indicators for 1 and 2 variants, respectively 8.1 and 8.3%. The wetting index was the highest when using a mixture of wheat flour and sorghum in a ratio of 50:50 and only one wheat flour, respectively 210.2 and 204.9%. The conducted experience has shown the prospects of using non–traditional raw materials - grain sorghum in the manufacture of shortbread cookies, but requires further study and improvement of recipes and production technologies.

Study of Making Gluten-Free Fettuccine from Taro Flour (Colocasia esculenta L. Schoot)

We often encounter fettuccine pasta in cafes and restaurants, usually made from wheat flouras the main ingredient. Wheat flour is a food ingredient that contains gluten, which is a proteincompound from cereals that cause allergies and irritate the small intestine and can also causeceliac (autoimmune) disease in certain people. Several studies have substituted wheat flourfor making fettuccine with non-gluten taro flour. The formula obtained is still a mixture of taroflour and wheat flour. This research used 100% pure taro flour with additional ingredients oftwo types of egg yolk, namely chicken egg yolk and duck egg yolk. This research aimed todetermine the organoleptic results of fettuccine from 100% taro flour based on theformulation using the type of egg yolk and boiling time. This study used a completelyrandomized trial (CRD) design with four treatments and two repetitions. The types oftreatment in this study were the use of duck eggs with a boiling time of 35 seconds, the use ofboiled duck eggs for 1 minute, the use of boiled chicken eggs for 35 seconds, and the use ofboiled chicken eggs for 1 minute. The research results showed that fettuccine was successfullymade using 100% taro flour without being mixed with wheat, using additional egg yolk as abinder. A perfect assessment was obtained from the expert panelists for the duck egg yolkformula boiling for 1 minute. The type of egg yolk and boiling time affect the sample in termsof taste, color, and texture, but not aroma.

Effect of different gliadin/glutenin on the oil content of fried dough sticks: insights obtained from macroscopic to microscopic scales.

Fried dough sticks, widely enjoyed in southeast Asia, are made by frying a mixture of wheat flour and water at high-temperature. With the move towards industrial production, there is an increasing demand for healthier versions. Understanding the key properties of fried dough sticks and how the ingredients interact is crucial for meeting these health-focused consumer preferences. In this study, the connections between the dough's rheological and thermal properties, alongside the interactions between gluten proteins and the oil content in fried dough sticks, were examined and analyzed at varying gliadin to glutenin mass ratios (Gli/Glu). The results indicated that a general decrease in the viscoelastic properties of the dough was associated with an increase in the Gli/Glu ratio. Furthermore, a heightened concentration of gliadin was observed to augment the mass loss of gluten proteins, thereby engendering a spatially sparse network structure. Additionally, this excessive presence of gliadin precipitated the thermal instability within the dough, necessitating an augmented chemical force to preserve the stability of the gluten network structure. At the Gli/Glu ratio of 5:5, the gluten protein exhibited enhanced thermal stability and minimal mass loss. At this specific ratio, the gluten network was characterized by a comparatively high prevalence of extended gluten films and short-chain structures, which resulted in the production of fried dough sticks possessing minimal structural oil content. The study provided a theoretical basis for identifying the Gli/Glu ratio as an effective approach to modulate the oil content in fried dough sticks. © 2024 Society of Chemical Industry.

Different Protein Sources of Larval Diet on the Rearing of Anastrepha fraterculus (Diptera: Tephritidae): Biological and Nutritional Analyses.

Anastrepha fraterculus (Diptera: Tephritidae) is considered an important pest in Neotropical countries. The laboratory rearing of this species should reproduce conditions in nature; thus, special attention is required to the nutritional quality of diets for larval development. Protein components (wheat germ) are costly and account for most production costs in lab insect rearing. In this sense, this work aimed to identify ingredients to replace wheat germ, without compromising diet quality for the lab rearing of A. fraterculus. We tested diets composed of whole rice flour, corn flour, and a mixture of whole wheat flour + soybean flour as substitutes for wheat germ as well as a raw wheat germ diet, considered the control. The protein sources used in the larval diet influenced the biological performance of both the larval and adult stages of A. fraterculus during six generations. The diet containing corn flour and wheat germ showed similar results in the different developmental parameters. The diet with rice flour also provided adequate biological development for A. fraterculus throughout its life cycle and was nutritionally similar to the control. As it is local product, rice flour can replace wheat germ (costly imported product) in artificial diets for A. fraterculus, reducing production costs by roughly 30% without compromising the biological and nutritional parameters of the insects. Faced with this, the rice flour can be considered suitable for the mass rearing of A. fraterculus in the laboratory.

Effect of harvesting date and cultivar on yield, chemical, quality and production of biscuits from mixture of cassava and soft wheat flour

Effect of harvesting date and cultivar on yield, chemical, quality and production of biscuits from mixture of cassava and soft wheat flour

ИСПОЛЬЗОВАНИЕ РЫЖИКОВОЙ МУКИ ДЛЯ ПРОИЗВОДСТВА МУЧНЫХ КОНДИТЕРСКИХ ИЗДЕЛИЙ

The purpose of the study is to determine the possibility of using camelina flour obtained from camelina cake for the production of flour confectionery products. Tasks: to grind the original camelina cake into camelina flour and camelina bran; to develop a recipe for flour confectionery products gingerbread and cake health with the addition of 5 to 20 % camelina flour instead of premium wheat baking flour; to conduct an organoleptic assessment and determine the physico-chemical quality indicators of gingerbread and health cakes made from wheat-camelina flour of various ratios. The object of study is camelina flour. A recipe has been developed for a Stolichny type cake and gingerbread made from whole-ground wheat and camelina flour of various ratios with premium-grade wheat baking flour. The parameters and modes for preparing flour confectionery products in the form of cakes and gingerbread have been established. Adding camelina flour to the recipe for both cakes and gingerbread leads to an increase in humidity, alkalinity and the mass fraction of fat in the finished products. The most optimal ratio of premium wheat flour and camelina flour for the production of products is the ratio of 9 : 1, at which the finished products have the most attractive presentation and good organoleptic characteristics. Compared to control samples of flour confectionery made from premium wheat flour, in products made from wheat-camelina flour there is an increase in the content of protein, fats, including polyunsaturated fatty acids, essential amino acids, including limiting ones. Based on the results of research, we can recommend the use of a composite flour mixture of premium wheat flour and camelina flour for the production of flour confectionery products of increased nutritional value at existing confectionery enterprises.

The Effect Of Jicama Flour Substitution On The Quality Of Soft Cookies

Soft cookies are a food made from a mixture of wheat flour, granulated sugar, palm sugar, butter, and others. In this research, the main ingredient for making soft cookies was substituted with jicama flour. Jicama flour comes from jicama fruit which is very easy to get in Padang City because Padang City is one of the areas with a lot of jicama production. According to data from BPS Padang, the yam farming area reaches 128 ha with a production output of 192 quintals/ha/year with a total of 2,208 tons/year. So from these data it can be seen that jicama has great potential for optimization of processing, especially for jicama fruit which is no longer attractive to buyers because the color of the skin is starting to turn black. This research aims to analyze the effect of 15%, 30% and 45% substitution of jicama flour on the quality of the shape, color, aroma, texture and taste of the soft cookies produced. And also to reduce imports of wheat flour which have increased greatly. This research was conducted using a pure experimental method (true experiment) with a completely randomized design method. The data collection technique involves observation with the help of an organoleptic test sheet with 3 expert panelists. The data obtained were tabulated in table form and then analysis of variance (ANOVA) was carried out if they were significantly different followed by the Duncan test. Jicama flour substitution affects the quality of shape (round and neat), color (brown), aroma (fragrant), texture (brittle and soft on the inside), and taste (sweet).

Characteristics of Wet Noodles from Mixed Flour (Wheat and MOCAF) and Butterfly Pea Flower Powder

Modified cassava flour (MOCAF) is a potential ingredient that can be applied to various products, especially when combined with wheat flour. However, previous research has shown that the combination of MOCAF and wheat flour produces low-quality noodle products. Adding polyphenol compounds from butterfly pea flowers will improve wet noodles' functional and nutritional properties. This study aimed to determine the effect of adding butterfly pea flower powder on the wheat flour and MOCAF mixture and its characteristics in wet noodles with varying percentages of butterfly pea flower powder. The method used in this research is a laboratory experiment. In this study, adding butterfly pea powder was 1%, 2%, 3%, 4%, and 5%. Modified cassava flour characteristics studied included thermal, rheological, and functional properties. The results showed that the percentage of butterfly pea flower powder affected the rheological and thermal properties of the flour mixture. The addition of 5% butterfly pea flower powder was the best treatment, with a cooking shrinkage value of 1.97%, water absorption of 20.79%, chewiness of 9.81%, total polyphenols of 0.26 mg/g, antioxidant activity of 26.15%, level of preference for color 5.23, level of choice for aroma 4.97, level of choice for texture 3.97, level of choice for taste 4.8, and level of preference for overall 4.8. The use of butterfly pea flower powder in wheat flour and its application in wet noodles has been proven to improve functional properties and health benefits for consumers.

PENGARUH PERBEDAAN KONSENTRASI SOURDOUGH TERHADAP SIFAT FISIK DAN MIKROBIOLOGI PADA ROTI TAWAR

Sourdough is a mixture of wheat flour, water and other components processed by fermentation. Sourdough, in other terms, is natural yeast which can be used as a food additive for starters in making bread, cakes and other bakery products. The process of making sourdough can take place naturally through a fermentation process, resulting in a unique taste and aroma of bread and better nutritional content. However, currently natural sourdough yeast is being developed as a bread developer. This is because some Istan yeast can cause allergens if they enter the body and are consumed directly. The use of natural sourdough yeast is an alternative for developing whitebread. This research aims to determine the effect of different sourdough concentrations on the physical and microbiological properties of white bread. The method used in this research used a Completely Randomized Design (CRD) with one factor, namely sourdough concentration of 0%, 30%, 60% and 90%. Apart from that, the proofing time has been determined at around 135 minutes. The parameters observed were physical quality (expandability, texture), microbiology (total number of lactic acid microbes), and water content analysis. Data analysis uses ANOVA and if there is a significant difference then proceed with the Least Significant Difference test (LSD). The results of the study showed that the addition of sourdough had a significant effect on the physical, microbiological and water content of white bread. In addition, fermentation time has a significant effect on the number of natural sourdough yeast microbes. The natural sourdough yeast used to make white bread with a fermentation time of 16 days.

Organoleptic Testing Of The Use Of Purple Sweet Potato Flour On The Quality Of Cookies

Cookies are dry cakes made from soft dough with a high fat content that are relatively crispy when broken and the cross-section of the pieces has a dense texture, made from a mixture of wheat flour, refined sugar, margarine, meizena flour and powdered milk. Purple sweet potatoes are more focused on developing flour and starch because the color of the flour produced is more like purple sweet potato flour, and purple sweet potatoes tend to be more fragrant and have a distinctive taste of purple sweet potatoes. So purple sweet potato flour can be used in making cookies. This research aims to analyze the effect of using 15%, 40% and 45% purple sweet potato flour on the quality of the shape, color, aroma, texture and taste of the cookies produced. This type of research is a pure experiment using a Completely Randomized Design method. The data used is primary data obtained directly from 3 expert panelists by filling in the organoleptic test format for the quality of cookies with the effect of using purple sweet potato flour. The data obtained was then tabulated in table form and Analysis of Variance (ANOVA) was carried out, if Fh&gt;Ft then continued with the Duncan Test. The results of the research showed that there was a significant effect of using 15%, 40%, and 45% purple sweet potato flour on the quality of color (purple), aroma (fragrant purple sweet potato), and sweetness (sweet taste and distinctive taste of sweet potato). The best results from the cookie quality test using purple sweet potato flour were 45%.

Effect of pomegranate peel powder-infused multigrain chapatti on diabetes prevention: A randomized clinical trial.

Diabetes mellitus is a metabolic and chronic disease linked to lifestyle factors like dietary patterns and physical inactivity. This randomized clinical study aimed to develop a novel dietary intervention using pomegranate peel powder-based multigrain chapatti to prevent diabetes. The product was formulated by incorporating pomegranate peel powder into a mixture of wheat flour, pearl flour, millet flour, and chickpea flour. The study included the formulation of various treatments (Tc, T1, T2, and T3) following product development, and these treatments were subjected to comprehensive assessments. The nutritional composition and antioxidant potential of the pomegranate peel powder-based multigrain chapatti were analyzed. Sensory attributes, including taste, texture, and overall acceptability, were evaluated. Additionally, biochemical analyses, including blood glucose levels and HbA1C, were conducted to assess the impact of the interventions on blood glucose metabolism. The results revealed that the nutritional profile and phytochemical potential of the product improved significantly in treatment T3, which contained 15% pomegranate juice. Overall acceptability was found to be high for T3, indicating that the inclusion of pomegranate peel powder was well received in terms of taste and sensory qualities. Importantly, the clinical trial demonstrated positive outcomes in the intervention group receiving the pomegranate peel powder-based multigrain chapatti. Blood glucose analysis and HbA1C assessments indicated that the consumption of this innovative dietary product contributed to improved blood glucose metabolism, suggesting its potential as a preventive strategy for diabetes.

Improving willingness-to-pay studies for traditional food products in developing countries: Evidence using repeated experiments

Willingness-to-pay (WTP) studies for traditional food products are plausibly affected by unobserved decisions and strategic collusion between the experimenter and respondents. Similarly, WTP estimates in developing countries using a one-time survey might be inconsistent, as the acceptance of new products likely varies with exposure to product attributes. We use repeated experimentation, where subjects are randomised twice on treatments, to reduce hypothetical bias and account for dynamic convergences of consumers’ preferences. We rely on longitudinal variation in treatments, which allows subjects’ characteristics and setting to have little influence on WTP estimates. These experimental designs evaluated consumers’ preferences for cakes from high-quality cassava flour (HQCF) and wheat flour mixtures in Nigeria. When analysed separately and combined in panels, we find a time-consistent, insignificant difference in consumers’ preferences and WTP for all cake categories. Nonetheless, we find evidence of texture and moistness as favourable attributes of HQCF cakes. Intensifying agronomic research and processing techniques that enhance favourable attributes such as the texture and moistness of HQCF could improve acceptance.

Effects of Fish Protein Hydrolysate on the Nutritional, Rheological, Sensorial, and Textural Characteristics of Bread.

The potential enhancement of the protein content in bakery products is studied by adding fish protein hydrolysate (FPH) flour in varying proportions (1.5%, 3%, 4.5%, and 6%) within the production recipe. The mixtures of wheat flour and FPH obtained were comprehensively analysed using Mixolab equipment, evaluating the nutritional, rheological, and enzymatical aspects. The results underscore the substantial potential of FPH as a high-quality protein source evidenced by its polyphenol content and antioxidant value. Moreover, the utilisation of hydrolysed proteins from fish emerges as a viable strategy for reducing the water footprint in food production. Thus, FPH flour showed a protein content of 80.21%, a polyphenol content of 1452 mg GAE/100 g, and an antioxidant activity of 294 mg TE/100 g. While the bread samples made from wheat flour mixed with FPH exhibited a satisfactory rheological behaviour, the presence of an aftertaste and the pronounced fish aroma impacted consumer acceptance. Notably, only the bread sample with 1.5% added FPH met the organoleptic preferences of the consumers, receiving a commendable total acceptability score of 6.2. Additionally, this sample demonstrated favourable results in texture analysis and exhibited an extended shelf life compared to that of the control sample.

Process of making muffin from modified sweet potato flour made from sustainable raw material based Indonesian local resources

Modified sweet potato flour is sweet potato flour that has been enhanced to maintain and improve its quality, thereby reducing the overall consumption of sweet potato flour in Indonesia. Muffins, being a type of quick bread that requires only a small amount of gluten, are highly suitable for use with modified sweet potato flour. This research was carried out in two stages: Stage I involved the modification of sweet potato flour, and stage II consisted of formulating a mixture of wheat flour and modified sweet potato flour. The research employs a non-factorial Completely Randomized Design (CRD) for both of these two stages and the determine of the best treatments are conducted using De Garmo effectiveness index method. The modified flour (annealing, instant yeast fermentation, LAB fermentation, and acetic acid) was analyzed for various quality parameters. Once the best method for modifying sweet potato flour was determined, the second stage involved the preparation of muffins. The muffin (100:0, 75:25, 50:50, 25:75, and 0:100) were also analyzed for various quality. The final results indicated that the J3 treatment (LAB fermentation) was the most effective for modifying the flour, and the F2 treatment (75:25 ratio) was the best formulation for muffins.

Analog Astronaut Mission Habitat Bio Contamination Test

The presence of viable particles in materials, devices, people, surfaces, liquids, gases, or air is referred to as bio-contamination. Mold can grow anywhere there is enough moisture or a water problem. Most molds emit musty odors, which are the first indication of a problem. Mold can manifest itself as slightly fuzzy, discolored or slimy patches that expand in size. Mold growth can be significant in hermetically sealed and environmentally controlled environments. The enclosed habitats are well-exemplified by Analog Astronaut Mission Habitats (AAMH). A bio-contamination test was conducted at the AAMH in Poland from November 1 to 10, 2023. Mold was discovered growing in a bio-contamination experiment mixture of wheat flour, tomato powder and sugar. AAMHs should develop a bio-contamination control strategy as well as an internal system to protect the crew and citizens from diseases that the crew may transmit.

EFFECT OF WHOLEGRAIN BUCKWHEAT FLOUR ADDITION ON CHEMICAL COMPOSITION AND SENSORY QUALITY OF NUTRITIVE ENRICHED WHEAT SCONES

&amp;lt;p&amp;gt;The aim of this research was to determine the effect of buckwheat flour addition on the selected quality parameters of nutritive enriched wheat scones. Wholegrain buckwheat flour was used to subsitute 15%, 30% and 45% of white wheat flour to produce buckwheat enriched wheat scones. The dough for scone making was prepared from a mixture of wheat and buckwheat flour with the addition of salt, yeast, mixture of additives and water. Proximate composition and sensory evaluation of buckwheat enriched wheat scones were analyzed and compared. Descriptive sensory analysis of scones was conducted evaluating the following sensory properties: shape and volume, external appearance, appearance of crumb (cross-section), taste and flavor of crust and crumb. All results of descriptive sensory evaluation were presented as percentage from maximum possible quality (100%), and were in interval of 77.63%-91.41%, indicating that two samples of scones (produced with 15% and 30% of buckwheat flour) had excellent and very good quality, and only scone sample produced with 45% of buckwheat flour, had good quality, but relatively low for placement on market. Based on the results, it can be concluded that wheat flour scones enriched with wholegrain buckwheat flour up to 30%, have&amp;amp;nbsp; excellent or very good technological and sensory quality.&amp;amp;nbsp;&amp;amp;nbsp;&amp;lt;/p&amp;gt;

Rheological Characteristics of Wheat Dough Containing Powdered Hazelnuts or Walnuts Oil Cakes.

This study assessed edible oil industry byproducts, oil cakes (OC) based on hazelnuts and walnuts (HOC, WOC), to replace wheat flour dough (WD) based on farinograph and extensograph parameters and rheological measurements. The research hypothesis of this work is that replacing part of wheat flour with ground nut oil cakes modifies the rheological characteristics of the dough. WF was replaced at the level of 5%, 10% and 15%. It was shown that use of OC in flour mixtures at various levels significantly influenced the rheological properties of the dough. The water absorption of wheat flour and oil cake mixtures was higher than that of the control sample, and the average value of this indicator was 53.4%. The control sample had the lowest dough development time (DDT), and the presence of HOC or WOC in the system resulted in a significant increase in this parameter (p < 0.05). The average DDT of WDHOC cakes was 4.7 min and was lower compared to WDWOC which was 5.9 min. The WDWOC10% and WDWOC15% samples were characterized by the highest dough stability value and the lowest degree of softening (p < 0.05). The presence of OC in the flour mixtures increased the values of the storage and loss moduli, which was reflected in the K' and K″ values. The values of these parameters also increased as the level of OC addition increased. WDHOC doughs were characterized by higher values of the K' and K″ parameters compared to WDWOC. The results of the creep and recovery test showed that the dough with the addition of nut OC was less susceptible to deformation compared to the control dough (p < 0.05). The resistance to deformation increased with the increasing share of HOC or WOC in the mixtures. The average value of viscoelastic compliance (J1) of this parameter for WDHOC dough was on average 1.8 × 10-4 Pa-1, and for WDWOC 2.0 × 10-4 Pa-1. Nut oil cakes are an interesting technological addition to the dough. Their use may have a positive impact on the characteristics of the finished product and expand their application possibilities in the food industry. This is because the dough with the addition of nut cakes was more stiff and less flexible and susceptible to deformation.