Pycia Karolina, Juszczak Lesław
Department Food Technology and Human Nutrition, Institute of Food Technology, College of Natural Science, University of Rzeszow, Zelwerowicza 4 St., 35-601 Rzeszow, Poland.
Department of Food Analysis and Evaluation of Food Quality, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland.
Materials (Basel). 2022 Jan 20;15(3):782. doi: 10.3390/ma15030782.
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 () and loss () modules characterizing the tested doughs, while in each case the value was greater than the value, which proves the advantage of the elastic properties. The creep and recovery tests showed that the nut dough was more susceptible to deformation compared to the control, which indicates that the presence of nut flour weakens the formation of the gluten network forming the dough structure, and makes it more susceptible to stress.
本研究的目的是评估添加榛子粉或核桃粉对面粉和小麦面团（WD）流变学特性的影响。研究材料是一个用榛子粉（HF）或核桃粉（WF），即坚果粉，分别以5%、10%和15%的量替代小麦粉的体系（WDH、WDW）。作为研究方法的一部分，我们分析了湿面筋含量，并对面团进行了粉质分析和拉伸分析。采用扫描频率、蠕变和回复试验来评估测试面团的粘弹性特性。结果发现，与对照样品相比，添加核桃的面团具有不同的流变学特性。用坚果替代小麦粉的体系吸水性较低，且该参数随着体系中坚果份额的增加而降低。WDH的这一参数平均值为48.6%，WDW的情况为47.9%。与对照相比，WDH和WDW面团的形成时间更长，但随着坚果粉添加量的增加而减少。在所有检测面团中，WDH面团的稳定性最低，软化程度最高。结果表明，添加坚果粉降低了表征测试面团的储能模量（G'）和损耗模量（G''）的值，而在每种情况下，G'值均大于G''值，这证明了弹性特性的优势。蠕变和回复试验表明，与对照相比，坚果面团更容易变形这表明坚果粉的存在削弱了形成面团结构的面筋网络的形成，使其更容易受到应力影响。
