LAUSR

The aim of the present study was to analyze the dough rheological properties by using Mixolab and it microstructure by using epifluorescence light microscopy of the composites flours prepared from 650 wheat flour types with different quality for bread making and 5, 10, 15, and 20% of defatted mustard seed flour (MSF). During the mixing stage the stability and dough development time increase up to 5–10% MSF addition and then slightly decrease. In the weakening protein stage the values of C2 are decreasing and in the starch characteristics stages C3 decreases and C4 and C5 increases with the increase dose of MSF addition. The value of the falling number (FN) of the blend decreases with the increase level of MSF addition due to the fact that the alpha-amylase activity increases. Alpha-amylase activity of the blend increase with the increase level of MSF addition due to the fact that the falling number (FN) index values decrease. By using principal component analysis, significant correlations were found between FN value and starch pasting properties (C5, C4, and difference points C54). Practical Applications Incorporation of defatted mustard seed flour will increase the nutritive value of commercial bread due to its high content of proteins, especially lysine in which wheat flour is deficient, high levels of micornutrients that could help us to combat some metabolic syndromes and also bioactive compounds. From the technological point of view defatted mustard seed flour addition in wheat flour leads to significant changes in dough microstructure, falling number and dough physical characteristics whatever the flour quality for bread making is. This study provided basic information's for the production on the effect of defatted mustard seed flour addition on the dough rheological properties during mixing, starch properties, flour enzyme activity and bread staling a measurement of retrogradation which may be recorded by using the Mixolab device. The obtained results showed that the defatted mustard seed flour improved the blend alpha-amylase activity up to 5–10% as well as the dough rheological properties, allowing us to use the mustard seeds as a valuable ingredient in order to improve the bread quality as well. These findings can provide useful information's for future industrial research in order to obtain novel bakery products by using defatted mustard seed flour.