THE ALVEOGRAPH RHEOLOGICAL PROPERTIES AND BREAD QUALITY OF COMPOSITE DEFATTED MUSTARD - WHEAT FLOUR

The aim of the present study was to analyie the Alveograph rheological properties and bread quality of composite flour prepared from commercial 650 wheat flour type of a strong and a very good quality for bread making and 5, 10, 15 or 20% of defatted mustard seed flour. Our results indicated, significant changes on the Alveograh rheological properties with the increase level of defatted mustard flour addition by a decrease of the maximum pressure (P) and deformation energy (W). As regards bread quality characteristics it was found that bread loaf volume, porosity and elasticity significant decrease with defatted mustard flour addition higher than 10%. With the increase level of defatted mustard flour addition in wheat flour were noticed significant differences for the textural point of view gumminess and chewiness values which increases, for the colour parameters L, a and b-values which the decreases of L and the increases of a and b and for the crumb cells structure which seems less compact than the bread made only from wheat flour. The sensory quality of the bread remains acceptable up to 10% defatted mustard flour addition with best results for taste, flavor, color and smell. Principal component analysis was used to show significant correlations between bread physical characteristics, bread colour profile, bread textural characteristics, bread sensory characteristics and the Alveograph rheological properties of composite defatted mustard - wheat flour.