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


Sobko, A. (2019). Innovative technologies of functional flour confectionery for students. Restaurant and Hotel Consulting. Innovations, 2(1), 94-108.

Sylchuk, T. A., Furmanova, Yu. P., & Pavliuchenko, O. S. (2020). Theoretical prerequisites for creating flour mixes for restaurants. Equipment and technologies of food production, 2(41), 41-46.

Sheludko, V. M. (2019). Use of cereal flour in biscotti technology. Scientific Bulletin of PUET: Technical Sciences, 1(91), 15-20.

Iurchenko, S. L., & Shabelska, I. I. (2018). Impro-vement of recipe composition of semi-finished biscuit using multigrain flour. Young Scientist, 10(62), 448-451.

Mykolenko, S. Yu., & Zakharenko, A. A. (2021). Study of the effect of amaranth and flax flour on the quality of cookies. Technical sciences and technologies, 1(19), 228-240,

Novikova, N. V., & Kamienieva, R. S. (2020). The use of non-traditional raw materials to improve the consumption properties of wafer-based cakes. Bulletin of KhNTU. Technology of light and food industry, 2(73), 48-53.

Hospodarenko, H. М., Liubych, V. V., Polianetska, I. O., & Novikov, V. V. (2017). Formation of the quality of confectionery products from wheat flour of different varieties and lines. Bulletin of Uman National University of Horticulture, (2), 102-110.

Tkachenko, A. S., Huba, L. M., Basova, Yu. O., Horiachova, O. O., & Syrokhman, I. V. (2015). Development of organic cookies with improved consumption properties using safety management approaches.

Filinska, T., Shevchenko, V., Filinska, A., Pavliuk, S., & Sukha, I. (2023). Study of the properties of multicomponent mixtures of flour. Technical sciences and technologies, 1(31),

Romanovska, O. (2022). Technology elaboration of biscuits with reduced sugar content. Restaurant and Hotel Consulting. Innovations, 5(1), 97-109.

Sęczyk, Ł., Świeca, M., & Gawlik-Dziki, U. (2016). Effect of carob (Ceratonia siliqua L.) flour on the antioxidant potential, nutritional quality, and sensory characteristics of fortified durum wheat pasta. Food Chemistry, (194), 637-642.

Kravchenko, M., Piddubnyi, V., & Romanovska, O. (2017). Structural and mechanical properties of biscuit dough with "Zdorovya". International scientific-practical journal Commodities and markets, 2(1), 86-96.

Kravchenko, M. F., & Romanovska, O. L. (2016). The effect of "Zdorovya" flour on the rheological characteristics of gluten in flour mixtures. International scientific-practical journal Commo-dities and markets, 1(21), 177-184.

Hřivna, L., Zigmundová, V., Burešová, I., Maco, R., Vyhnánek, T., & Trojan, V. (2018). Rheological properties of dough and baking quality of products using coloured wheat. Plant Soil Environ, 64(5), 203-208.

Kravchenko, M. F., Danyliuk, I. P., & Romanovska, O. L. (2022). Technological features of flour composite mixtures. Innovative technologies and equipment: development prospects of the food and restaurant industries. Baltija Publishing.

Tkachyk, S. O., Leshchuk, N. V., & Prysiazhniuk, O. I. (2016). Methodology for the qualification examination of plant varieties for suitability for distribution in Ukraine. General part. Ukrainian Institute of Expertise of Plant Varieties.

Perepelytsia, M. P. (2019). The gluten quality of semi-finished dough for flour culinary products. Bulletin of Kharkiv National Technical University of Agriculture, (207) Modern directions of technology and mechanization of processing and food production processes.



How to Cite

KRAVCHENKO М., PIDDUBNYI В., & ROMANOVSKA О. (2023). Functional and technological properties of flour mixtures for dough. NTERNATIONAL CIENTIFIC-RACTICAL OURNAL OMMODITIES ND ARKETS, 47(3), 125–134.