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December 2025 (published: 12.12.2025)
Number 4(66)
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Rheological and structural-mechanical properties of a test semi-finished product based on wheat flour with added flour from grape seeds, green buckwheat, and lentille
Grinvald Svetlana A., Barakova N.V., Arsenyeva T.P.
Keywords: bakery production; rheological properties; structural and mechanical properties; composite mixture; wheat flour; flaxseed flour; green buckwheat flour; grape seed flour
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
Rheological and structural-mechanical properties of a test semi-finished product based on wheat flour with added flour from grape seeds, green buckwheat, and lentille
The rheological and structural-mechanical properties of a semi-finished dough product prepared from a compositemixture were studied. The test sample contained 70% premium wheat flour, 10% grape seed flour, 15% green buckwheat flour, and 5% flaxseed flour. The control sample was prepared from 100% premium wheat flour. The texturalcharacteristics of the samples were determined on an ST-2 structure analyzer using uniaxial compression. It was shown that the addition of the composite mixture led to a significant change in the structural-mechanical properties of the dough: an increase in rigidity of 25–30% and a decrease in elasticity of 15–20% were recorded compared to the control sample. The rheological properties of the samples were studied on an F3 rheofermentometer. It was found that the dough sample with the composite mixture was characterized by high structural stability. At the same time, slow development of the dough matrix was observed: the time to reach the maximum rise height (T1) was 177 minutes. The gas retention coefficient remained at an acceptable technological level (64.1%), although it was lower than the control values, indicating a change in the dough matrix structure. To compensate for the decrease in dough plasticity, a modified technological scheme was proposed: increased fermentation time (+40–60%), preliminary hydration (autolysis for 20–30 min), increased hydration by 3–5%, and optimized proofing (36–38°C, time reduction by 15–20%). It was found that the use of composite mixtures significantly improves the nutritional value of bread without compromising its structural integrity, provided that the technological parameters are targeted.
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Keywords: bakery production; rheological properties; structural and mechanical properties; composite mixture; wheat flour; flaxseed flour; green buckwheat flour; grape seed flour
DOI 10.17586/2310-1164-2025-18-4-18-25
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License