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Rheological Properties of Dough Added with Pine Needle Powder  

Shin, Gil-Man (Department of Cooking Science, Sunchon National University)
Im, Jong-Cheol (Department of Cooking Science, Sunchon National University)
Publication Information
Food Science and Preservation / v.15, no.3, 2008 , pp. 405-410 More about this Journal
Abstract
The rheological properties of dough made with 0%, 1%, 2% or 3% pine needle powder were investigated The approximate composition of the pine needle powder was moisture content 58.1% crude protein 4.1% crude fat 3.9% crude ash 0.9%, and crude fiber 9.3%. Rapid Visco Analyzer (RVA) analysis showed that the initial posting temperature increased with increasing pine needle powder 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 content of pine needle powder, while weakness increased. The extensibility, fermented volume and consistency of the dough decreased gradually with increasing pine needle powder content. These results indicate that addition of pine needle powder affects the rheological properties of bread.
Keywords
rheological properties; flour; pine needle powder; dough; bread;
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Times Cited By KSCI : 7  (Citation Analysis)
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