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Descripción
The aim of this work is to study the effect of rye flour on the rheological properties of doughs. Rye meals of two different extraction rate (65% and 85%) were blended in different proportions with wheat flours. 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. It has been confirmed that adjustment of dough hydration in baked products incorporating rye flour must be taken into account, depending not only on the wheat-to-rye ratio but also on the rye meals extraction rate.
Internacional	Si
JCR del ISI	Si
Título de la revista	SPANISH JOURNAL OF AGRICULTURAL RESEARCH
ISSN	1695-971X
Factor de impacto JCR	0,388
Información de impacto
Volumen	3
DOI
Número de revista	0
Desde la página	638
Hasta la página	644
Mes	ENERO
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• Participante: Cristina Bujeda (UPM)
• Autor: Maria Jesus Callejo Gonzalez (UPM)
• Autor: Guillermo Rodriguez Badiola (UPM)
• Autor: Carolina Chaya Romero (UPM)

• Creador: Departamento: Tecnología de Alimentos
• Departamento: Estadística y Métodos de Gestión en Agricultura