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Rheological Properties of Dough with Added Corni fructus Flour  

Shin, Ji-Woong (Department of Cooking Science, Sunchon National University)
Shin, Gil-Man (Department of Cooking Science, Sunchon National University)
Publication Information
Food Science and Preservation / v.15, no.3, 2008 , pp. 390-395 More about this Journal
Abstract
The rheological properties of dough made with 0% 1 % 2% or 3% Corni fructus flour were investigated Rapid Visco Analyzer (RVA) analysis showed that the initial pasting temperature increased with increasing Corni fructusflour content, while the peak viscosity decreased. The water absorption, stability, development time, elasticity and valorimeter value of the dough, as determined using a farinograph and alveograph, decreased with increasing amounts of Corni fructusflour, while weakness increased. The extensibility, fermented volume and consistency of the dough increased gradually with increasing Corni fructus flour content. These results indicate that the addition of Corni fructus flour affects the rheological properties of bread.
Keywords
rheological properties; flour; dough; Corni fructus; bread;
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