Effects of defatted flaxseed addition on rheological properties of wheat flour slurry

Changchun Hao, Dong Li, Zhihuai Mao, Necati Ozkan, Xiao Dong Chen

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2 Citations (Scopus)


Rheological property of defatted flaxseed-added wheat flour dispersions was investigated as a function of defatted flaxseed concentration (0-20%), NaCl concentration (0, 0.6, and 1.2%), sucrose concentration (0, 5, and 10%), and slurry concentration (33and 62.5%). Frequency sweep tests at 20 C and temperature sweep tests from 20 to 90 C were applied to the samples. The experimental measurements demonstrated that the viscoelastic moduli of samples increased with the increase in defatted flaxseed concentration from 0 to 20% and decreased with the increase in NaCl, sucrose, and water concentration at 20 C. The gelatinization temperatures of the defatted flaxseed-wheat slurry samples were delayed with the addition of defatted flaxseed, NaCl, and sucrose but hastened with the addition of water.

Original languageEnglish
Pages (from-to)457-466
Number of pages10
JournalInternational Journal of Food Engineering
Issue number4
Publication statusPublished - 20 Nov 2013
Externally publishedYes


  • defatted flaxseed
  • NaCl
  • rheological properties
  • viscoelastic moduli
  • wheat flour slurry

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