Scientific journal NRU ITMO
Series "Processes and Food Production Equipment"
Registration certificate ЭЛ № ФС 77 – 55245 от 04.09.2013
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ISSN:2310-1164

SEPTEMER 2013 (published: 01.09.2013)

Number 3(17)

Home > Issue > Change the rheological properties of wheat-corn dough at different shear rates and temperature of the product

UDC 65.33

Change the rheological properties of wheat-corn dough at different shear rates and temperature of the product

Aret V.A., Scherbakov A.S.

Expanding the range of bakery products and improve their quality are important in today's market. At the same time promising is the use of in addition to traditional types of flour, such as wheat and rye, alternative types of flour - corn, rice, buckwheat and oatmeal. Flour of different cereals are valuable dietary foods have healing properties on the human body due to the balance of micro-and macronutrients, carbohydrates, fats and vitamins. The addition of the wheat flour dough of different grains, such as corn, is relevant for the production of new types of culinary products, and the study of the rheological properties of the dough - current and prospective.
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Keywords: rheology, dough, temperature, viscosity.

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