Rheological properties of whole wheat and whole triticale flour blends for pasta production
Latvia University of Agriculture, Faculty of Food Technology, Department of Food Technology, Liela Street 2, LV-3001, Jelgava, Latvia
Whole grain flour can be considered as a good candidate for pasta fortification due to the health benefits. In the literature it is mentioned, that when pasta dough is fortified with non-traditional ingredients, it behaves differently. Therefore, the purpose of the current research was to investigate the rheological properties of the whole wheat and whole triticale flour blends for pasta production. Whole grain flour made from triticale and wheat grains was used in the present research. Wheat flour type ⁴0⁵ was used as a control. The blends were made from whole triticale and whole wheat flour in combination with wheat flour (type ⁴0⁵) in various proportions (from ¹0% to ¹00%). The following quality parameters were analysed by using standard methods: the rheological properties of dough were analysed using Brabender Farinograph-AT; moisture content of flour samples was determined according to AACC (²000) Method No. ⁴⁴-¹⁵A. The results of the present research demonstrate that the rheological properties of dough become worse by increase the amount of whole grain flour in a blend. Water absorption is higher and dough development time of dough with whole grain flour addition is longer than the parameters of control wheat flour (type ⁴0⁵). The same results were obtained during analysing dough stability and development time. However, higher dough stability was obtained for the blends with whole wheat flour, compared to blends with whole triticale flour, what possibly is due to the higher gluten content in whole wheat flour.