PROSPECTS OF WHEY APPLICATION FOR GLUTEN-FREE RAW MATERIALS RHEOLOGICAL PROPERTIES OPTIMIZATION IN MODEL TEST SYSTEMS

PROSPECTS OF WHEY APPLICATION FOR GLUTEN-FREE RAW MATERIALS RHEOLOGICAL PROPERTIES OPTIMIZATION IN MODEL TEST SYSTEMS

Nowadays a serious problem of specialized food production industry is to improve the quality of gluten-free food products. The use of different kinds of food micro-ingredients does not provide fully the necessary structural and mechanical properties of gluten-free dough. Application of cheese whey i...

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Bibliographic Details
Main Authors: Valeriya Masalova, Natal'ya Oboturova, Svetlana Lodygina, Anna Gezhina
Format: Article
Language:Russian
Published: North Caucasus Federal University 2022-05-01
Series:Вестник Северо-Кавказского федерального университета
Subjects:
безглютеновое сырьё
безглютеновое тесто
адгезия
вторичное молочное сырье
релаксация напряжений
упруго-пластические деформации
gluten-free raw materials
gluten-free dough
adhesion
the secondary dairy raw materials
stress relaxation
elastoplastic deformation
Online Access:https://vestnikskfu.elpub.ru/jour/article/view/1035
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Summary:Nowadays a serious problem of specialized food production industry is to improve the quality of gluten-free food products. The use of different kinds of food micro-ingredients does not provide fully the necessary structural and mechanical properties of gluten-free dough. Application of cheese whey in the formulation of gluten-free plant raw materials model systems allows solving the problem of secondary dairy raw materials rational utilisation to ensure gluten-free dumpling dough optimal rheological properties.
ISSN:2307-907X

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