Open AccessInfluence of the composition of composite mixtures with a reduced gluten content on the rheological properties of the dough based on their basis
Author(s) -
Ю.В. Ушакова,
Е. М. Паськова,
Г. Е. Рысмухамбетова,
Т. Б. Кулеватова
Publication year - 2020
Publication title -
novye tehnologii
Language(s) - English
Resource type - Journals
eISSN - 2713-0029
pISSN - 2072-0920
DOI - 10.47370/2072-0920-2020-15-4-74-83
Subject(s) - rheology , food science , absorption of water , composite number , corn flour , starch , starch gelatinization , corn starch , gluten , mathematics , chemistry , materials science , composite material , raw material , organic chemistry , bran
The article presents experimental data on the assessment of the rheological properties of dough from new types of flour, formed on the basis of cumulative curves using the Mixolab device. The data of mixolabograms and radial diagrams (Mixolab profiler) made it possible to reveal the existing differences in the parameters of the rheological profile and Mixolab indices. The object of the study is composite mixtures of gluten-free flours: No. 1 is 50% of pumpkin and 50% of corn flour, No. 2 is 50% of linseed and 50% of corn flour, No. 3 – 50% of rice and 50% of corn flour, No. 4 – 75% of linseed and 25% of corn flour, No. 5 is 30% of linseed and 70% of rice flour. The use of composite mixtures is promising due to high oven rise and low starch thickening because of its high water absorption capacity (WAC). In addition, there is certain economic efficiency, since it is possible to produce more dough at a lower cost.