Open AccessThe effect of bean flour on the rheological properties of a tritikale flour based composite mixture based tritikale flour
Author(s) -
M. S. Maradudin,
Inna Simakova
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 - 10.1088/1755-1315/723/2/022072
Subject(s) - rheology , absorption of water , food science , wheat flour , composite number , starch , retrogradation (starch) , materials science , chemistry , composite material , amylose
In this research work, we have studied and compared the main parameters of the rheological state of dough made from triticale flour (a variety of the promising line by the FSBIS Agricultural Research Institute of the South-East), dough made from flour of white and red bean seeds, as well as parameters of dough from flour of composite mixtures based on them. It has been found that the water absorption capacity of flour highly correlates with moments of force during the liquefaction phase and with moments of force characterizing the minimum and maximum consistency of the dough during the phase of starch retrogradation. The type of beans significantly influenced the correlation of the water absorption capacity of flour with the dough stability, the moment of force characterizing the stability of the dough during the gelatinization phase, as well as with the total energy consumption for kneading the dough. Taking into account the research results of the rheological state of the dough, bread with various mass fractions of components was baked experimentally. The results obtained confirmed the improving effect of bean flour, which is in the fact that even with a high mass fraction (60-100%) of bean flour in the composite mixture, it was possible to obtain a complete rheological profile of the studied system, and, consequently, preservation of the optimal dough structure.