Rheology properties and acylglycerols and fatty acids composition of the wheat flour supplemented with Boletus edulis flour
| Autor: | Gordana Stojanović, Jasna Mastilović, Nada Č. Nikolić, Jelena Stojanovic, Ivana Karabegović, Miodrag Lazic |
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| Rok vydání: | 2015 |
| Předmět: |
animal structures
Absorption of water 030309 nutrition & dietetics Glyceride Linoleic acid Wheat flour fatty acids 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology Rheology wheat Food science 2. Zero hunger 0303 health sciences Mushroom biology acylglycerols fungi food and beverages 04 agricultural and veterinary sciences General Medicine General Chemistry biology.organism_classification 040401 food science chemistry Boletus edulis rheology Composition (visual arts) porcino |
| Zdroj: | Advanced Technologies (2015) 4(2):79-85 |
| ISSN: | 2406-2979 |
| Popis: | In this paper, the rheology properties and composition of fatty acids and acylglycerols of the wheat flour substituted by various portions of the flour from mushrooms Boletus edulis were investigated, as well as the effect of lipid components on some rheology properties. Rheology properties and fatty acids and acylglycerols composition depend on the mushroom flour portion in the mixtures. The mushroom flour addition increased the value of the water absorption for 8.1% and maximal pasta viscosity for 48.2%, decreased the dough energy for 80.4% and prolonged the dough stability time for 2.5 min. The content of fatty acids, mono- and di-acylglycerols and the content of total unsaturated fatty acids in mixtures increased with the increase of the mushroom flour portion in flour mixtures, while the content of triacylglycerols and total saturated fatty acids decreased. In order to enrich the wheat flour with mushroom lipid components and obtain the dough with satisfactory rheology properties, the mushroom portion of 10% (w/w) was indicated. The correlation coefficients showed that the lipid components had the influence on the rheology properties of the dough made from wheat-mushroom flour mixtures: the linoleic acid, mono and di-acylglycerols content had a proper correlation with extensibility and gelatinization temperature, while tri-acylglycerols had the opposite correlation. |
| Databáze: | OpenAIRE |
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