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Study of the Impact of Heating Process on Dough's Rheological Properties

Bread, Iranians' main food, daily supplies great amount of calorie, protein, minerals, and vitamin B. Dissolvable gluten in water is the wheat flour which makes an elastic substance after washing the dough; also it is easily derived from flour which gets soft and fragile after excreting heating process on bread's texture. Besides, the available پنتوزان های in wheat flour lose their resistance against heat. Gluten is the only part which increases resistance against dough blending via excreting heat. In this article, the impact of heating on some rheological properties of dough derived from soft flour was studied. Hence, heating process of 80 ◦C for 15 minutes makes the soft flour have a high capability for producing high-quality bread. In this research, flour has been segregated thoroughly and have been studied based on water, and heating process on components and ingredients of flour (gluten, starch, fat and solvable substances in water). The results indicated derived gluten of heated flour, had more protein (85.5%) and less starch (9.10%) than the control group.

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