Abstract: The objective of this study was to investigate the influence of adding different proportions of Quercus mongolia acorn flour on rheological properties of wheat flour. A Brabender farinograph and an extensograph were used for analysis of rheological properties. Meanwhile, correlation analysis between physiochemical properties and rheological parameters of mixed flours was carried out. The results indicated that increasing proportion of Quercus mongolia acorn flour caused an initial decline in water absorption of mixed systems, followed by its increase. In addition to this, dough formation and stabilization times were shortened and the degree of dough softening was enhanced. All mixed samples showed an increase in tensile strength and elongation ratio and a decline in extensibility and energy with prolonged dough development time. The four extensograph parameters tended to initially increase and then decline as the dough development time was fixed and the proportion of Quercus mongolia acorn flour was increased. The contents of wet gluten and protein in mixed flour dough rheological properties had a highly positive correlation with rheological properties, suggesting that adding different proportions of Quercus mongolia acorn flour had significant effects on dough rheological properties.

Key words: Quercus mongolia acorn flour, farinograph, extensograph, correlation