ISSLEDOVANIE REOLOGICHESKIH HARAKTERISTIK TESTA S ISPOL'ZOVANIEM DOBAVKI ANTIOKSIDANTNOGO DEYSTVIYA
Authors:
1.
KNITU
2.
KNITU
3.
KNITU
4.
KNITU
Type:
Article
eLocation:
Status:
Published
Received:
19.04.2023
Accepted:
01.08.2025
Published:
01.08.2025
Subject area:
UDC 664.6
Language:
Russian
Keywords:
мука, клейковина, реологические свойства теста, альвеограф, фаринограф, flour, gluten, rheological characteristic of dough, alveograph, farinograph
Abstract (English):
The influence of anti-oxidant action additive on content, properties of flour gluten and rheological characteristics of dough are studied. Being studied additive influences on dough properties, conduces to increase such rheological characteristics as elasticity and flour absorption.
The influence of anti-oxidant action additive on content, properties of flour gluten and rheological characteristics of dough are studied. Being studied additive influences on dough properties, conduces to increase such rheological characteristics as elasticity and flour absorption.
Keywords:
мука, клейковина, реологические свойства теста, альвеограф, фаринограф, flour, gluten, rheological characteristic of dough, alveograph, farinograph
мука, клейковина, реологические свойства теста, альвеограф, фаринограф, flour, gluten, rheological characteristic of dough, alveograph, farinograph
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