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Rheological Properties of the Wheat Flour Dough with Olive Oil  

Lim, Sun-Heui (Chonggak 21C Baking Professional Academy)
Kim, Seok-Young (Department of Baking Technology, Korea Tourism College)
Lee, No-Woon (Chonggak 21C Baking Professional Academy)
Lee, Chi-Ho (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
Lee, Si-Kyung (Department of Applied Biology and Chemistry, Konkuk University)
Publication Information
Korean Journal of Food Science and Technology / v.36, no.5, 2004 , pp. 749-753 More about this Journal
Abstract
Effects of olive oil on rheological properties of wheat flour dough were investigated through farinograph, amylograph, and extensograph, and by measuring wheat flour dough fermentation volume. Farinogram showed development time, stability, elasticity, and valorimeter value of olive oil-added wheat flour decreased, whereas water absorption and stability were similar to control (shortening 4%). Gelatinization temperature and maximum viscosity of wheat flour dough with olive oil decreased more than those of control as revealed by amylogram. Extensogram showed wheat flour area increased, whereas dough volume decreased in olive oil-added wheat flour dough.
Keywords
olive oil; farinogram; anylogram; extensogram; wheat flour dough;
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