THE EFFECT OF SOME PROTEIN RICH FLOURS ON FARINOGRAPH PROPERTIES OF THE WHEAT FLOUR

In this paper, the farinograph properties of the flour with various portions of two protein rich flour, soybean and porcino mushroom were investigated. The water absorption increased when soybean and mushroom flours were added to the wheat flour, probably due to a higher protein content which was investigated in all flour mixtures. The obtained opposite correlations between the gluten content and water absorption showed the wheat gluten was not, while the proteins of soybean and porcino mushroom were responsible for the water absorption. The addition of both protein rich flours prolonged the development time and dough stability. The statistical analysis showed that a high value of the dough development time was in proper correlation with the high lipid content. Based on the investigated parameters, the mixtures with the soybean flour are more similar to the wheat flour and more suitable for replacing the wheat flour than the mushroom flour. The linkage distance levels indicate that the soybean flour portions from 5 to 15 % and the mushroom flour portions of 5 and 10 % are the portions for obtaining the mixture with the chemical composition and farinograph properties which are most similar to the wheat flour.