Physicochemical and rheological properties of wheat flour fortified with different proportions of sweet potato flour

Abstract

This study was conducted in the central grain laboratory and laboratories of the Faculty of Agricultural Engineering - Damascus University in order to measure the physicochemical and rheological properties of the compound flour resulting from the replacement of wheat flour with different proportions of sweet potato flour (00:00, 10:90, 20:80, 30:70, 40:60), in order to choose the best replacement ratio based on the Some of the physicochemical and rheological tests such as moisture, ash, protein, fat, crude fiber, gluten, color, farinograph and extensograph The results showed that sweet potato flour contains high amounts of crude fiber, ash and a high color tone. The results also showed an increase in the percentage of fiber, ash and color degree of the compound flour with an increase in the percentage of replacement. Moreover, the result showed a decrease in the percentage of protein, fat, gluten and moisture for the compound flour with an increase in the percentage of replacement. The results showed an increase in the dough development time and a decrease in the stability time and an increase in the degree of dough weakness and elasticity as the replacement rate increased due to the high percentage of fiber in sweet potato flour.