Rheological properties of wheat flour with different extraction rate.

A study of the rheological behavior of the wheat flour dough with different extraction rates (64%, 82% and 90%) was conducted by using three different instruments namely alveograph, extensograph, and farinograph. The lower bran concentration (with high extraction rate 64%) in flours showed a better pronounced effect on dough properties. In spite of the fact that no significant correlation among all parameters of the methods was observed, some parameters of the measuring methods had very strong correlation (P<0.01) that included farinograph water absorption (WA), tenacity (P), extensibility (L), P/L, swelling index (G) of alveograph, energy and the resistance to constant deformation after mm stretching (R₅₀) of extensograph. Alveograph Extensograph Farinograph Rheology Extraction rate 50 Among the applied methods, most of the alveograph parameters had significant correlation (r=1, P<0.01) together. So choosing a suitable extraction rate can develop the quality of final product because of the effect of extraction rate on wheat's properties. [ABSTRACT FROM AUTHOR]