Influence of Hazelnut and Walnut Oil Cakes Powder on Thermal and Rheological Properties of Wheat Flour.

The aim of the study was to assess the influence of the addition of powdery hazelnut oil cakes (HOC) or walnut oil cakes (WOC) to wheat flour (WF) on its selected thermal and rheological properties. In the research material, part of the wheat flour (5%, 10%, 15%) was substituted with powdery oil cakes based on hazelnuts and walnuts. The control sample was wheat flour (100% WF). In the tested systems with the addition of hazelnut oil cakes (WFHOC) and walnuts (WFWOC), the characteristics of the gelatinization and retrogradation processes were determined using the DSC method, the gelatinization characteristics of 10% pastes using the RVA method, flow curves and viscosity curves, as well as mechanical spectra. Based on the results obtained, it was found that the type of oil cakes and the level of their addition significantly influenced the thermal and rheological properties of the tested systems. Partial replacement of wheat flour with HOC or WOC significantly influenced most DSC parameters. The highest values of gelatinization enthalpy ∆H G and retrogradation ∆H R were characteristic of the WFWOC5% sample (5.9 J/g) and the control sample (1.3 J/g), respectively. All tested systems showed the properties of shear-thinning non-Newtonian fluids, and the partial replacement of wheat flour with HOC or WOC resulted in a significant reduction in the maximum viscosity of pastes, increasing with the increase in the proportion of oil cakes. WFHOC-based pastes were characterized by higher values of the G' and G″ modulus, while their values and the values of the K' and K″ parameters decreased as the share of oil cakes increased. Gels based on all tested systems showed the nature of weak gels (tan δ = G″/G' > 0.1). Replacing part of the wheat flour with nut oil cakes modified the thermal and rheological properties of pastes and gels, and the observed changes were influenced by both the origin and the level of addition of powdered oil cakes. It was found that WFHOC/WFWOC15% systems had reduced viscosity and weakened viscoelastic properties compared to systems with a lower OC content, which is not a favorable feature from the technological point of view. However, these systems were the most stable, which is an advantageous feature. However, for baking purposes, research should be carried out on the rheological properties of dough made from these mixtures.