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 Football Gloves 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 who