Functional and technological properties of flour mixtures for dough




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.

Author Biographies

Mikhailo KRAVCHENKO, State University of Trade and Economics

Doctor of Technical Sciences, Professor, Professor at the Department of Technology and Organization of Restaurant Business

Volodymyr PIDDUBNYI, State University of Trade and Economics

Doctor of Technical Sciences, Professor, Professor at the Department of Technology and Organization of Restaurant Business

Olha ROMANOVSKA, Chernivtsi Institute of Trade and Economics of SUTE

PhD (Technical Sciences), Associate Professor, Associate Professor at the Department of food technologies, hotel, restaurant and tourist service


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How to Cite

KRAVCHENKO М., PIDDUBNYI В., & ROMANOVSKA О. (2023). Functional and technological properties of flour mixtures for dough. Commodities·and·markets, 47(3), 125–134.




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