"The aim of this work is to study the effect of rye flour on the theological properties of doughs. Rye meals of two different extraction rate (65% and 85%) were blended in different proportions with wheat flours," researchers in Madrid, Spain report.
"The viscoelastic behaviour of the sample blends was determined by a Chopin alveograph. The effect of rye flour on dough rheology during mixing was determined by a Chopin consistograph. It was found that Chopin Consistograph methodology was not suitable for determining water absorption capacity in blends with rye," wrote M.J. Callejo and colleagues, Polytechnic University.
The researchers concluded: "It has been …
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