ISSLEDOVANIE STRUKTURNO-MEHANICHESKIH SVOYSTV TESTA IZ SMESI PSHENICHNOY I GOROHOVOY MUKI S PRIMENENIEM FARINOGRAFA
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, «число падения», реология, фаринограф, водопоглотительная способность теста, время образования теста, устойчивость теста, pea flour, dough, «falling number», rheology, farinograph, water absorption of dough, dough development time, stability of dough
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 to the rheological properties of dough, defined on the farinograph and protein content in the bread. Found that the addition of pea flour to wheat flour increased dough development time, reduced the stability of dough and increased the degree of softening of dough. Adding pea flour increased the protein content in bread.
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 to the rheological properties of dough, defined on the farinograph and protein content in the bread. Found that the addition of pea flour to wheat flour increased dough development time, reduced the stability of dough and increased the degree of softening of dough. Adding pea flour increased the protein content in bread.
Keywords:
гороховая мука, тесто, «число падения», реология, фаринограф, водопоглотительная способность теста, время образования теста, устойчивость теста, pea flour, dough, «falling number», rheology, farinograph, water absorption of dough, dough development time, stability of dough
гороховая мука, тесто, «число падения», реология, фаринограф, водопоглотительная способность теста, время образования теста, устойчивость теста, pea flour, dough, «falling number», rheology, farinograph, water absorption of dough, dough development time, stability of dough
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