Influence of the composition of composite mixtures with a reduced gluten content on the rheological properties of the dough based on their basis
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 differe...
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| Format: | Article |
| Language: | Russian |
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Maykop State Technological University
2020-11-01
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| Series: | Новые технологии |
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| Online Access: | https://newtechology.mkgtu.ru/jour/article/view/360 |
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| author | Ju. V. Ushakova E. M. Paskova G. E. Rysmukhambetova T. B. Kulevatova |
| author_facet | Ju. V. Ushakova E. M. Paskova G. E. Rysmukhambetova T. B. Kulevatova |
| author_sort | Ju. V. Ushakova |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-d88bf99dcae648b0a1210e6ca5ccb6bb |
| institution | DOAJ |
| issn | 2072-0920 2713-0029 |
| language | Russian |
| publishDate | 2020-11-01 |
| publisher | Maykop State Technological University |
| record_format | Article |
| series | Новые технологии |
| spelling | doaj-art-d88bf99dcae648b0a1210e6ca5ccb6bb2025-08-20T03:20:32ZrusMaykop State Technological UniversityНовые технологии2072-09202713-00292020-11-0104748310.47370/2072-0920-2020-15-4-74-83349Influence of the composition of composite mixtures with a reduced gluten content on the rheological properties of the dough based on their basisJu. V. Ushakova0E. M. Paskova1G. E. Rysmukhambetova2T. B. Kulevatova3FSBSI HE «Saratov State Agrarian University named after N.I. Vavilov»FSBSI HE «Saratov State Agrarian University named after N.I. Vavilov»FSBSI HE «Saratov State Agrarian University named after N.I. Vavilov»FSBSI «SRIA of the South-East»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.https://newtechology.mkgtu.ru/jour/article/view/360rheological properties of doughmixolabcomposite mixturesgluten-free productsviscositygelatinizationlevel of retrogradationwater absorption capacity |
| spellingShingle | Ju. V. Ushakova E. M. Paskova G. E. Rysmukhambetova T. B. Kulevatova Influence of the composition of composite mixtures with a reduced gluten content on the rheological properties of the dough based on their basis Новые технологии rheological properties of dough mixolab composite mixtures gluten-free products viscosity gelatinization level of retrogradation water absorption capacity |
| title | Influence of the composition of composite mixtures with a reduced gluten content on the rheological properties of the dough based on their basis |
| title_full | Influence of the composition of composite mixtures with a reduced gluten content on the rheological properties of the dough based on their basis |
| title_fullStr | Influence of the composition of composite mixtures with a reduced gluten content on the rheological properties of the dough based on their basis |
| title_full_unstemmed | Influence of the composition of composite mixtures with a reduced gluten content on the rheological properties of the dough based on their basis |
| title_short | Influence of the composition of composite mixtures with a reduced gluten content on the rheological properties of the dough based on their basis |
| title_sort | influence of the composition of composite mixtures with a reduced gluten content on the rheological properties of the dough based on their basis |
| topic | rheological properties of dough mixolab composite mixtures gluten-free products viscosity gelatinization level of retrogradation water absorption capacity |
| url | https://newtechology.mkgtu.ru/jour/article/view/360 |
| work_keys_str_mv | AT juvushakova influenceofthecompositionofcompositemixtureswithareducedglutencontentontherheologicalpropertiesofthedoughbasedontheirbasis AT empaskova influenceofthecompositionofcompositemixtureswithareducedglutencontentontherheologicalpropertiesofthedoughbasedontheirbasis AT gerysmukhambetova influenceofthecompositionofcompositemixtureswithareducedglutencontentontherheologicalpropertiesofthedoughbasedontheirbasis AT tbkulevatova influenceofthecompositionofcompositemixtureswithareducedglutencontentontherheologicalpropertiesofthedoughbasedontheirbasis |