Functional and technological properties of flour mixtures for dough
Keywords:gluten, elasticity, water absorption capacity, rheology, sprouted grain, flour.
The use of ready-made flour mixtures for the production of bakery, culinary, and confectionery products helps to optimize the technological process. The use of flour made from sprouted wheat grains in flour mixtures, which has significantly higher nutritional value than regular wheat flour, significantly affects the physicochemical characteristics of the dough as it does not contain gluten, which plays a crucial role in its structural and mechanical properties. Therefore, it is important to investigate its optimal concentration and technological conditions for use. The aim of the study the properties of flour mixtures made from a combination of high-grade wheat flour, flour from sprouted wheat grains, and Tylliria carob powder, and to determine its technological suitability for different types of confectionery dough. For this, the functional and technological indicators of mixtures of both types of flour in ratios from 10 to 90% and carob powder in the amount of 10% of the mass of wheat flour of the highest grade were investigated. Based on the conducted research on the properties of flour mixtures, it was found that the indicators of water absorption capacity, elasticity, and formation time decrease, while the dilatation indicator increases. These findings suggest a low ability to form dough with high structural and mechanical properties.
The results of the research on physicochemical properties (water absorption capacity, formation time, dilatation, and dough elasticity) of flour mixtures determine their potential technological application in low gluten confectionery dough, including sponge and shortcrust dough.
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