Vplyv prídavku práškovej celulózy na termomechanické vlastnosti pšeničného cesta
The effect of the cellulose fiber (2.5; 5 and 10 %) on the dough rheology was evaluated. The rheological parameters of wheat dough were investigated using Farinograph and Mixolab 2. From the results obtained by using both devices it was concluded that addition of powdered cellulose increased water absorption and prolonged dough stability. Furthermore, with the addition of powdered cellulose, parameters C2 and C3 increased while parameters C4 and C5 decreased. It was found that farinographic water absorption correlated with mixolab dough stability, protein weakening, protein network strength under heating and starch gelatinization rate.