Effects of hazelnut skin, cross-linked starch, and oxidized starch on wheat flour and dough quality

摘要

Hazelnut skin is a waste product, currently utilized for animal feed, that could be usedin bakery products to increase dietary fiber and phenolic content. Modified starchescould be added to improve the functionality of baked products. The effects of addinghazelnut skin (5% and 10%), cross-linked starch (3% and 5%), and oxidized starch(3% and 5%) on flour quality and dough rheology were studied. Hazelnut skin significantly(p ＜ .05) decreased peak viscosity. Cross-linked starch resulted in significantly(p ＜ .05) higher viscosity values than oxidized starch. Gassing power, farinograph,and micro-extensograph methods were used to evaluate dough properties. Flourcontaining 10% of hazelnut skin had the highest farinograph stability and dough resistanceto extension values. However, 10% of hazelnut skin negatively affected thegassing power of dough. The use of hazelnut skin in flour formulation was favorablein terms of flour and dough quality.