Open AccessEFFECT OF THE USE OF ACTIVATED WATER ON THE RHEOLOGICAL PROPERTIES OF MILLED FLOUR IN THE PREPARATION OF LOCAL WHEAT GRAINS GROWN IN ARID CLIMATES FOR VARIETAL GRINDING
Publication year - 2021
Publication title -
himiâ i himičeskaâ tehnologiâ/chemistry and chemical engineering
Language(s) - English
Resource type - Journals
eISSN - 2181-1121
pISSN - 1992-9498
DOI - 10.51348/kgdp1470
Subject(s) - grinding , rheology , absorption of water , gluten , wheat flour , arid , materials science , agronomy , food science , chemistry , metallurgy , composite material , geology , paleontology , biology
The article discusses the analysis of studies on the effect of activated water on the preparation of wheat grains grown in an arid climate for high-quality flour grinding. The aim of the study was to study the effect of the use of activated water on the rheological properties of type IV wheat flour grown in arid climates, in the preparation of wheat flour for grinding.In a study of the strength of the gluten framework and the rheological properties of the dough increased by increasing the water absorption capacity of flour when using activated water at 80 and 100 Hz when preparing local wheat grains with low baking properties in a dry climate for grinding flour