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June 2023 (published: 27.06.2023)
Number 2(56)
Home > Issue > The rheological properties of wheat dough with the addition of cornel seed flour
Jamaldinova Birlant A., Ushaeva Irina U., Gerasimov A.A., Barakova N.V., Grinvald Svetlana A.
The rheological properties of dough made from a mixture of wheat flour and flour made from dogwood seeds are investigated. For the production of flour, dogwood seeds were crushed on a disintegrator to a size of less than 100 nm. The objects of study were a control sample without the addition of cornel seed flour (sample no. 1) and samples with the addition of cornel seed flour in the amount of 2,5%; 5,0%, and 7,5% instead of wheat flour (samples no. 2, 3, and 4, respectively). The rheological properties of the test were studied using alveograph (Chopin) and farinograph (Brabender) devices. It was found that the partial replacement of wheat flour with cornel seed flour led to changes in the properties of the dough, namely, the water absorption capacity of the flour mixture decreased slightly, the time of dough formation increased, the dough resistance to kneading increased, and the degree of dough dilution decreased. An increase in the generalized index of rheological properties of the dough indicates that the introduction of cornel seed flour in the amount of 2,5%; 5,0%, and 7,5% improves the quality of the dough. An increase in the elastic-deformation properties of the dough leads to an increase in gas-retaining properties, which positively affects the quality of the finished bakery product and gives it a uniform porosity.
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Keywords: bakery products; cornel seed flour; wheat flour; rheological properties of the dough; flour water absorption; farinogramma; elastic-deformation properties of the dough
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
UDC 664.663.9
The rheological properties of wheat dough with the addition of cornel seed flour
The rheological properties of dough made from a mixture of wheat flour and flour made from dogwood seeds are investigated. For the production of flour, dogwood seeds were crushed on a disintegrator to a size of less than 100 nm. The objects of study were a control sample without the addition of cornel seed flour (sample no. 1) and samples with the addition of cornel seed flour in the amount of 2,5%; 5,0%, and 7,5% instead of wheat flour (samples no. 2, 3, and 4, respectively). The rheological properties of the test were studied using alveograph (Chopin) and farinograph (Brabender) devices. It was found that the partial replacement of wheat flour with cornel seed flour led to changes in the properties of the dough, namely, the water absorption capacity of the flour mixture decreased slightly, the time of dough formation increased, the dough resistance to kneading increased, and the degree of dough dilution decreased. An increase in the generalized index of rheological properties of the dough indicates that the introduction of cornel seed flour in the amount of 2,5%; 5,0%, and 7,5% improves the quality of the dough. An increase in the elastic-deformation properties of the dough leads to an increase in gas-retaining properties, which positively affects the quality of the finished bakery product and gives it a uniform porosity.
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Keywords: bakery products; cornel seed flour; wheat flour; rheological properties of the dough; flour water absorption; farinogramma; elastic-deformation properties of the dough
DOI 10.17586/2310-1164-2023-16-2-20-26
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License