ISSLEDOVANIE STRUKTURNO-MEHANICHESKIH SVOYSTV TESTA IZ SMESI PSHENICHNOY I GOROHOVOY MUKI S PRIMENENIEM AL'VEOGRAFA
Authors:
1.
KNITU
Type:
Article
eLocation:
Status:
Published
Received:
19.04.2023
Accepted:
01.08.2025
Published:
01.08.2025
Subject area:
UDC 664.641.1+664.663.9
Language:
Russian
Keywords:
гороховая мука, тесто, реология, альвеограф, упругость теста, растяжимость теста, органолептические свойства, pea flour, dough, rheology, alveograph, resistance of the dough, extensibility of the dough, organoleptic properties
Abstract (English):
Object of study is a semi-finished from the dough and finished products with the addition of pea flour. Were studied: the effect of pea flour on rheological properties of dough defined on the alveograph and organoleptic properties of bread. Found that the addition of pea flour to wheat flour reduced the strength and resistance of the dough. Adding 15 % pea flour increased extensibility of the dough, and adding 30% pea flour decreased extensibility of the dough relative to the control. Crust color of bread with pea flour was more intense. When you add pea flour more than 20 % by weight of wheat flour significantly decreased the volume of bread and the bread had the smell and taste of peas.
Object of study is a semi-finished from the dough and finished products with the addition of pea flour. Were studied: the effect of pea flour on rheological properties of dough defined on the alveograph and organoleptic properties of bread. Found that the addition of pea flour to wheat flour reduced the strength and resistance of the dough. Adding 15 % pea flour increased extensibility of the dough, and adding 30% pea flour decreased extensibility of the dough relative to the control. Crust color of bread with pea flour was more intense. When you add pea flour more than 20 % by weight of wheat flour significantly decreased the volume of bread and the bread had the smell and taste of peas.
Keywords:
гороховая мука, тесто, реология, альвеограф, упругость теста, растяжимость теста, органолептические свойства, pea flour, dough, rheology, alveograph, resistance of the dough, extensibility of the dough, organoleptic properties
гороховая мука, тесто, реология, альвеограф, упругость теста, растяжимость теста, органолептические свойства, pea flour, dough, rheology, alveograph, resistance of the dough, extensibility of the dough, organoleptic properties
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