| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 225177 | Journal of Food Engineering | 2008 | 5 Pages |
Influences of alfalfa powder concentration and granularity on the dynamic rheological properties of alfalfa-wheat dough was studied. Frequency sweep tests at 25 °C and 80 °C and temperature sweep tests from 25 °C to 80 °C were applied to wheat dough samples. Elastic moduli (G′) and viscous moduli (G″) of the alfalfa-wheat dough at 80 °C were higher than those of the alfalfa-wheat dough at 25 °C. The viscoelastic moduli (G′ and G″) of the alfalfa-wheat dough at 80 °C showed less frequency dependence compared to those of the samples at 25 °C. The viscoelastic moduli (G′ and G″) of alfalfa-wheat dough increased with the increasing of alfalfa powder concentration from 0% to 10% and decreased with further increase in alfalfa powder concentration from 10% to 20% at 25 °C. All the alfalfa-added samples showed a delay in the dough gelatinization temperature comparing with the control sample. On the other hand, the viscoelastic moduli (G′ and G″) increased with the increase of alfalfa powder granularity distributed from 80–100 to 40–60 mesh.
