Open AccessStudy of the functional properties of dough
Author(s) -
А. Т. Vasyukova,
A E Alexeev,
А В Мошкин,
Yu Bondarenko,
Максим Миколайович Кононенко
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/677/3/032029
Subject(s) - viscometer , viscosity , shear rate , rheology , mathematics , food science , starch , organoleptic , nonlinear regression , gluten , chemistry , thermodynamics , materials science , regression analysis , statistics , composite material , physics
The paper presents the studies of gluten - free types of unleavened dough, it shows the effect of hydrocolloids on the structure of the dough. The aim of the work is to study the functional and technological properties of the dough depending on the type and concentration of the flour and hydrocolloids. The tasks of the research are the following: to determine the concentration of colloids that makes dough plastic and strong dough; to identify the dependence of the concentration of flour on the type and properties of hydrocolloids; to study organoleptic quality indicators. The dynamic viscosity of the dough was determined by using a Brookfield viscometer. The methods of mathematical experiment planning were used to design the recipes of the unleavened dough. To define the reference dependency of viscosity on shear rate, the coefficients of nonlinear model equations have been estimated by using the methods of regression analysis in the program Statistica v6. For the experimental samples, the equation of the viscosity dependence is determined as a model of non-linear multiple regression. The graphs of the viscosity dependence on the shear rate compared to the reference rate are made. The methods of mathematical programming have been used to find the optimal ratio of flour and each type of structure-forming agents (soy protein isolate, xanthan gum, and potato starch) in the dough to maximize the approximation of the viscosity curve to the reference one. For this purpose, an objective function with limits on the shear rate is compiled. Using the MathCAD v15, the optimal values of the content of the components such as rice flour - 27.78%, soy protein isolate - 7.22%, potato starch - 32.22%. xanthan gum - 0.28 % are found. The results of the control measurement of the viscosity of the sample with the optimal composition indicate that the selected mathematical model corresponds to the elastoviscoplastic properties of this dough and the curve changes depending on the composition of the dry dough mixture. The description of the mathematical model and the regression analysis make it possible to select the ratio of the prescription components so that the resulting product has rheological characteristics close to the control sample.