Determination of rheological (farinograph) properties of wheat flour dough enriched with powdered leaves of Portulaca Oleracea

The effects of adding powdered leaves of Portulaca Oleracea</em> on the physicochemical properties of wheat flour dough were evaluated  with farinograph test. The amount of fat, protein and fiber was more in powdered leaves of Portulaca Oleracea</em>  than wheat flour. Farinograph test results show  an increase in water absorption, stability time and Farinograph quality number and a decrease in the Degree of Softening in dough with increasing replacement of powdered leaves of Portulaca Oleracea</em>(P< 0.05). Farinograph quality number with increasing in the percentage of powdered leaves of Portulaca Oleracea</em> to10% was decreased, but 15% powdered leaves of powdered leaves of Portulaca Oleracea</em> showed highest number Farinograph quality(P< 0.05). With increasing levels of powdered leaves of Portulaca Oleracea</em> decreased Degree of Softening in dough and created significant changes in dough development time(P< 0.05). Farinograph assessment of dough provided with powdered leaves of Portulaca Oleracea</em>, dough prepared with 10% leaf powder introduced as the best example in terms of the rheological properties.