ArticleFoods (Basel, Switzerland)2023
Influence of Hazelnut and Walnut Oil Cakes Powder on Thermal and Rheological Properties of Wheat Flour.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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Who cites it
3 citing papers in PubMed.
- Fortification of Durum Wheat Pasta with Nut Oil Cake: Effects on Nutritional and Technological Properties.Molecules (Basel, Switzerland) · 2025Article
- Upgrading the Bioactive Potential of Hazelnut Oil Cake byMolecules (Basel, Switzerland) · 2024Article
- Rheological Characteristics of Wheat Dough Containing Powdered Hazelnuts or Walnuts Oil Cakes.Foods (Basel, Switzerland) · 2023Article
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Authors and funding
2 authors.
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Abstract
The aim of the study was to assess the influence of the addition of powdery hazelnut oil cakes (HOC) or walnut oil cakes (WOC) to wheat flour (WF) on its selected thermal and rheological properties. In the research material, part of the wheat flour (5%, 10%, 15%) was substituted with powdery oil cakes based on hazelnuts and walnuts. The control sample was wheat flour (100% WF). In the tested systems with the addition of hazelnut oil cakes (WFHOC) and walnuts (WFWOC), the characteristics of the gelatinization and retrogradation processes were determined using the DSC method, the gelatinization characteristics of 10% pastes using the RVA method, flow curves and viscosity curves, as well as mechanical spectra. Based on the results obtained, it was found that the type of oil cakes and the level of their addition significantly influenced the thermal and rheological properties of the tested systems. Partial replacement of wheat flour with HOC or WOC significantly influenced most DSC parameters. The highest values of gelatinization enthalpy ∆H
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