Abstract: In this study, wheat flour with different gluten strength were dry-blended with UGA-TP. Dough mixing and stretching properties were assessed by farinograph and extensograph, respectively. The results showed that the indicators of samples added with UGA-TP were significantly different from those of the control samples. For example, the water absorption of flour increased, the dough development time and stability time extended because of the addition of UGA-TP. When face up to 45 min, 90 min, 135 min, the tensile resistance, the stretching area, tensile ratio of weak flour and plain flour were dough increased. On the contrary, extension of dough was decreased. The data showed that the weak folur dough was most affected. Mainly as the water absorption increased by 2.9%, formation time increased by 8.7min, and stabilization time of dough increased by 19.2 min. Face up to 45 min as an example, the stretching area of the weak flour increased to 134 cm2 from 76 cm2, the tensile resistance increased to 645 BU from 300 BU, the tensile ratio increased to 4.9 from 2.1, the extensibility reduced from 142 to 131. In summary,the processing properties of different gluten wheat added with UGA-TP were improved in which the weak flour showed a great influence.

Key words: farinograph, extensograph, UGA-TP, dough