BUĞDAY UNU HAMURUNUN REOLOJİK ÖZELLİKLERİ ÜZERİNE ETKİLERİ

The aim of this study was to determine the effect of three hydrocolloids (guar gum, carboxymethylcellulose (CMC) and locust bean gum (LBG)) and diacetyl tartaric acid ester of mono-diglycerides (DATEM) on the rheological properties of hard wheat flour dough by using response surface methodology. Each independent variable was tested at five levels: guar gum, CMC and LBG were 0.00%, 50%, 1.00%, 1.50% and 2.0 % (w/w, on weight of flour basis), and DATEM was 0.00%, 0.25%, 0.50%, 0.75 % and 1.00% (w/w, on weight of flour basis). The results showed that the guar gum was the most effective additive on water absorption values and the maximum resistance of the dough to stretching out. The best results among the combinations were generally obtained with CMC and DATEM on the maximum resistance of the dough to stretching out