The Effect Of Flaxseed On The Rheological Characteristics And The Processing Characteristics Of Flour Doughs

This paper mainly studied the correlation between Chopin Mixolab,Alveograph and Farinograph. Then we studied the rheological properties of wheat flour and the effects of the flaxseed meal which added to the wheat flour by using of Chopin Mixolab. We maked mixed wheat flour as raw material for noodles which was sensory analyzed. Sensory analysis and evaluation of flour quality by instruments were mutual authenticated. We achieved the following conclusions:1. The parameter which means two stirring arms’torque change of the Mixolab instrument C2, C3, C4and C5had negative correlation with Farinograph parameters tenderness; C2, C3were significantly related to Alveograph parameters:the maximum pressure P, inflation index G, work of dough deformation W.2. We can know that the amylase activity of the sample1which added the flaxseed meal increased a little by using of Chopin Mixolab. When the adding ammount of the flaxseed meal was5%, the amylase activity of the sample2and7increased, the retrogradation of the sample2and7was low, but the quality of the sample2and7was low, the retrogradation of the sample3was high, but the amylase activity of the sample3increased. When the adding ammount of the flaxseed meal was1%, the gluten index of the sample4complied with the requirements of the production index, and it was beneficial to the forming when the dough was in the baking and mixing process. When the adding ammount of the flaxseed meal was5%, the amylase activity of the sample5increased, the viscosity index of the sample6and8ncreased, which was beneficial to the forming when the dough was in the baking and mixing process, and the amylase activity of the sample6and8increased, but the quality of the sample8was quite low.3. We found that the quality of the sample1and4was higher, t the quality of the sample5and3was following, the quality of the sample6,2and7was poor, while the quality of the sample8was the worst by sensory analysis. Sensory analysis and evaluation of flour quality by instruments were mutual authenticated.whether the quality of the sample which did not have the flaxseed meal was good or poor, the quality of the sample added the flaxseed meal did not have significant change compared while the sample which did not have the flaxseed meal,when the flaxseed meal was added to the sample. Since the flaxseed meal had functional and healthy characteristic, the optimum adding amount of the remaining samples was5%except that the optimum adding amount of the sample4was1%.