The Effect of Using Pregelatinized Wheat Flour at Different Levels on Chemical, Technological and Rheological Characteristics of Pita Flours without Additives

Pregelatinized wheat flour (PRJBU) is a natural and relatively new bakery ingredient that has not been genetically modified. In this study, the effect of PRJBU use at different levels (0%, 2.5%, 5%, 10%, and 100%) on the bread quality of additive-free pita wheat flour (PBU) was investigated. Chemical, technological and rheological tests which are important for bakery were applied to the control sample and the prepared PRJBU+PBU mixtures. Significant improvements have been achieved in increasing water absorption of flour by supplementing PRJBU into PBU. It has been concluded that the addition of PRJBU significantly affects the qualities of PBU, modifies the dough properties, and is an effective ingredient on the dough and bread properties if used at the appropriate level, considering the relevant dough formula and bread making technique. Provided that the production margin is increased, and the unit cost is reduced, PRJBU can be included in the bakery sector as a natural ingredient that has a very high potential to reduce the increasing price of bread today.