ArticleMaterials (Basel, Switzerland)2022
The Effect of the Addition of Hazelnut or Walnut Flour on the Rheological Characteristics of Wheat Dough.
Article in Materials (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- Gluten-Free Diet and Other Celiac Disease Therapies: Current Understanding and Emerging Strategies.Nutrients · 2024Review
- Rheological Characteristics of Wheat Dough Containing Powdered Hazelnuts or Walnuts Oil Cakes.Foods (Basel, Switzerland) · 2023Article
- Influence of Hazelnut and Walnut Oil Cakes Powder on Thermal and Rheological Properties of Wheat Flour.Foods (Basel, Switzerland) · 2023Article
- Formulation of Gluten-Free Cookies Utilizing Chickpea, Carob, and Hazelnut Flours through Mixture Design.Foods (Basel, Switzerland) · 2023Article
- Effect of Mealworm Powder Substitution on the Properties of High-Gluten Wheat Dough and Bread Based on Different Baking Methods.Foods (Basel, Switzerland) · 2022Article
- Effect of Partial Substitution of Flour with Mealworm (Foods (Basel, Switzerland) · 2022Article
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Authors and funding
2 authors.
Funding
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Abstract
The aim of this study was to evaluate the effect of the addition of hazelnut or walnut flour on the rheological properties of flour and wheat dough (WD). The research material was a system in which wheat flour was replaced with flour based on hazelnuts (HF) or walnuts (WF), i.e., nut flour, in the amounts of 5%, 10% and 15% (WDH, WDW). As a part of the research methodology, we analysed the wet gluten content, and farinographic and extensographic analyses of the dough were performed. Sweep frequency, creep and recovery tests were used to assess the viscoelastic properties of the tested doughs. It was found that the doughs with the addition of walnuts were characterized by different rheological properties compared to the control sample. The systems in which wheat flour was replaced with nuts were characterized by lower water absorption, and this parameter decreased as the share of nuts in the system increased. The mean value of this parameter for WDH was 48.6%, and in the case of WDW it was 47.9%. The development times of WDH and WDW doughs were longer compared to the control, but they decreased as the addition of nut flour was increased. The WDH doughs were characterized by the lowest stability and the highest degree of softening among the examined doughs. It was shown that the addition of nut flour reduced the values of the storage (
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