Rheological properties of dough and baking quality of products using coloured wheat

Abstract

The effort to increase the nutritional values of commercial bakery products is a worldwide trend. An important role for the functional characteristics of these foods is played especially by antioxidants, which are able to capture free radicals Some specific genetic resources of wheat with unusual colouring of kernels have increased the content of beneficial substances with antioxidant effect as well as baking qualities of bread wheat. These include mainly cultivars with purple pericarp and blue aleurone that contain larger amounts of dyes (Bagheri and Seyyedin 2011).