Article 2026 · 0 atıf

Rheological Behavior of Whole Wheat Flour: Role of Cleaning Method, Moisture, and Herbal Additives

Bedir, Yesim, Karaoglu, Mehmet Murat, Hanoglu, Aslihan

Özet

Background and Objectives Whole wheat flour (WWF) offers superior nutritional value compared to refined flour, but due to its composition, it exhibits lower dough performance and shelf life. This study investigated the effects of wheat cleaning methods (dry and wet), flour moisture content (8% and 14%), and the addition of antioxidant-rich herbal additives (rosehip seed and sage) on the rheological behavior of WWF and the changes in rheological properties during storage. Findings Samples were evaluated using farinograph, extensibility, and dynamic rheology analyses for 180 days. The effects of the treatments varied depending on the rheological property evaluated. Dry cleaning and low moisture content (8%) significantly increased water absorption (up to 82.35%, p < 0.01) and improved viscoelastic strength. Dough stability during mixing reached the highest statistically significant level under dry cleaning with 14% moisture and rosehip addition (15 and 15 min, p < 0.01). Rosehip seed significantly improved extensibility (up to 43.71 mm, p < 0.01) and dough energy (up to 70.85 g s, p < 0.01), while sage generally reduced these properties due to phenolic-protein interactions. However, higher K values were determined in dynamic rheology analyses in samples with sage addition. Conclusions Optimal processing conditions for WWF varied depending on the targeted rheological parameter. However, the combination of dry cleaning, low moisture adjustment, and rosehip seed addition resulted in an overall more favorable rheological profile during storage. Significance and Novelty These findings demonstrate that simple processing modifications combined with natural antioxidant additives can improve the functional quality and rheological stability of WWF and offer practical clean label strategies for whole grain product development.

Anahtar Kelimeler

antioxidant additives dough rheology rosehip seed sage storage stability whole wheat flour ANTIOXIDANT ACTIVITY ATTRIBUTES

WoS Kategorileri

Chemistry, Applied Food Science & Technology

Sürdürülebilir Kalkınma Amaçları

Sağlık ve Kaliteli Yaşam Açlığa Son

Künye

Dergi: CEREAL CHEMISTRY
Yıl: 2026
Cilt: 103
Sayı: 2
Sayfa: 181-193
ISSN: 0009-0352
eISSN: 1943-3638
DOI: 10.1002/cche.70036
WoS UID: WOS:001650198800001

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