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...
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | Russian |
| Published: |
North Caucasus Federal University
2022-05-01
|
| Series: | Вестник Северо-Кавказского федерального университета |
| Subjects: | |
| Online Access: | https://vestnikskfu.elpub.ru/jour/article/view/1035 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1849402031917236224 |
|---|---|
| author | Valeriya Masalova Natal'ya Oboturova Svetlana Lodygina Anna Gezhina |
| author_facet | Valeriya Masalova Natal'ya Oboturova Svetlana Lodygina Anna Gezhina |
| author_sort | Valeriya Masalova |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-eef4988074c34314ae75b6093b6edd44 |
| institution | Kabale University |
| issn | 2307-907X |
| language | Russian |
| publishDate | 2022-05-01 |
| publisher | North Caucasus Federal University |
| record_format | Article |
| series | Вестник Северо-Кавказского федерального университета |
| spelling | doaj-art-eef4988074c34314ae75b6093b6edd442025-08-20T03:37:38ZrusNorth Caucasus Federal UniversityВестник Северо-Кавказского федерального университета2307-907X2022-05-010331381033PROSPECTS OF WHEY APPLICATION FOR GLUTEN-FREE RAW MATERIALS RHEOLOGICAL PROPERTIES OPTIMIZATION IN MODEL TEST SYSTEMSValeriya Masalova0Natal'ya Oboturova1Svetlana Lodygina2Anna Gezhina3North Caucasus Federal UnivercityNorth Caucasus Federal UnivercityNorth Caucasus Federal UnivercityNorth Caucasus Federal UnivercityNowadays 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.https://vestnikskfu.elpub.ru/jour/article/view/1035безглютеновое сырьёбезглютеновое тестоадгезиявторичное молочное сырьерелаксация напряженийупруго-пластические деформацииgluten-free raw materialsgluten-free doughadhesionthe secondary dairy raw materialsstress relaxationelastoplastic deformation |
| spellingShingle | Valeriya Masalova Natal'ya Oboturova Svetlana Lodygina Anna Gezhina PROSPECTS OF WHEY APPLICATION FOR GLUTEN-FREE RAW MATERIALS RHEOLOGICAL PROPERTIES OPTIMIZATION IN MODEL TEST SYSTEMS Вестник Северо-Кавказского федерального университета 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 |
| title | PROSPECTS OF WHEY APPLICATION FOR GLUTEN-FREE RAW MATERIALS RHEOLOGICAL PROPERTIES OPTIMIZATION IN MODEL TEST SYSTEMS |
| title_full | PROSPECTS OF WHEY APPLICATION FOR GLUTEN-FREE RAW MATERIALS RHEOLOGICAL PROPERTIES OPTIMIZATION IN MODEL TEST SYSTEMS |
| title_fullStr | PROSPECTS OF WHEY APPLICATION FOR GLUTEN-FREE RAW MATERIALS RHEOLOGICAL PROPERTIES OPTIMIZATION IN MODEL TEST SYSTEMS |
| title_full_unstemmed | PROSPECTS OF WHEY APPLICATION FOR GLUTEN-FREE RAW MATERIALS RHEOLOGICAL PROPERTIES OPTIMIZATION IN MODEL TEST SYSTEMS |
| title_short | PROSPECTS OF WHEY APPLICATION FOR GLUTEN-FREE RAW MATERIALS RHEOLOGICAL PROPERTIES OPTIMIZATION IN MODEL TEST SYSTEMS |
| title_sort | prospects of whey application for gluten free raw materials rheological properties optimization in model test systems |
| topic | 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 |
| url | https://vestnikskfu.elpub.ru/jour/article/view/1035 |
| work_keys_str_mv | AT valeriyamasalova prospectsofwheyapplicationforglutenfreerawmaterialsrheologicalpropertiesoptimizationinmodeltestsystems AT natalyaoboturova prospectsofwheyapplicationforglutenfreerawmaterialsrheologicalpropertiesoptimizationinmodeltestsystems AT svetlanalodygina prospectsofwheyapplicationforglutenfreerawmaterialsrheologicalpropertiesoptimizationinmodeltestsystems AT annagezhina prospectsofwheyapplicationforglutenfreerawmaterialsrheologicalpropertiesoptimizationinmodeltestsystems |