Wheat dough water absorption

Ghosh et al. (2004) reported the effects of ground flaxseed on wheat flour tortilla quality. Ground flaxseed addition significantly increased water absorption and decreased dough strength. However, the presence of nonstarch... 

The protein efficiency ratio (PER) of sesame seed protein is 1.86 (35). The PER value can be raised to 2.9 when sesame seed protein is supplemented with lysine (36). El-Adawy (37) added sesame products including sesame meal, sesame protein isolate, and protein concentrate to red wheat flour to produce flour blends. It was found that water absorption, development time, and dough weakening were increased as the protein level increased in all blends however, dough stability decreased. Sesame products could be added to wheat flour up to 16% protein without any detrimental effect on bread sensory properties. The addition of sesame products to red wheat flour increased the contents of protein, minerals, and total essential amino acids the in vitro protein digestibility also increased significantly. 

Tschoegl, N, W., Rinde, J. A., and Smith, T. L. (1970b). Rheological properties of wheat flour doughs. II. Dependence of large deformation and rupture properties in simple tension on time, temperature and water absorption. Rheol. Acta 9, 223-238. 

The most important wheat flour functionality tests are the ones that determine dough rheological properties. These assays study the rheological properties of optimally hydrated and mixed dough. They are of utmost importance because these properties are strongly associated with processing (optimum water absorption and mixing time) and quality of bakery products. 

Arrival time, farinograph Time required for the farinograph dough to first reach a consistency of 500 farinograph units. It is related to the water absorption capacity of the wheat flonr and the dough rheological properties. 

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