THE EFFECT OF ADDED WHOLE OAT FLOUR ON SOME DOUGH RHEOLOGICAL PARAMETERS

This paper examined the effect of the addition of whole oat flour on dough farinographical parameters. In this regard, the successive amounts of 10 to 50% of whole oat flour were added to wheat flour type 550. For each experimental variants were performed farinographical analyzes. According to our results, the optimal proportion of whole oat flour that can be added to wheat flour, without adversely affecting technological parameters of dough, was 20%. At this amount, dough parameters: Development time (DT), Stability (ST) and Farinograph Quality Number registered the best values.