Abstract:

The aim of this study was to investigate the influence of incorporating different levels (0%, 1%, 2%, 3%, 4%, and
5%) of freeze-dried fig fruit powder (FDP) on physicochemical properties of flours from 3 different wheat cultivars (Yumai 34,
Xinong 364 and Xinong 538) and the microstructure of dough from the wheat cultivar Xinong 364. The pasting and
farinograph properties of the blends were measured by Rapid Visco Analyzer and farinograph, respectively. As the FDP
level added in the blends increased, the sedimentation value, falling number, peak viscosity, trough viscosity, final viscosity,
breakdown and setback viscosity were significantly decreased. Moreover, increasing the level of FDP added in the blends
resulted in a decrease in water absorption, development time, stability time and farinograph quality number and an increase
in softness values. Scanning electron microscopy images also showed that FDP weakened the gluten-starch network of
dough, and higher degree of disruption of protein matrix was observed in dough with 3% FDP than 1% FDP. Therefore, the
addition of FDP can lead to changes in pasting properties, farinograph properties and microstructure of gluten.

Key words: fig (Ficus carica L.), pasting properties, farinograph properties