Rheological properties of the wheat flour supplemented with different additives

One characteristic of the Romanian wheat flour in the recent years consists of high values of the falling number. The aim of the present study was to explore the Mixolab device to characterize the thermo-mechanical behaviour of flour supplemented with different additives that contain α-amylase. Mixolab parameters C4 and C5 were found to be lower in samples with high doses of additives containing α-amylases. The increase of the α-amylase dose reduces the dough stability. The samples that contain higher doses of additives presented low values of the β slope, which gives indications about starch gelatinization. The samples with reduced α-amylases activity showed high values of the γ slope.