STRUCTURAL AND MECHANICAL PROPERTIES OF RYE WHEAT DOUGH WITH PEAS CELLULOSE
DOI:
https://doi.org/10.15673/2073-8684.31/2015.44280Keywords:
rye white bread, pea’s cellulose, rheological properties of doughAbstract
The problem of deficiency of food fibers in food allowances of the population, causes the necessity of search new sources of ballast substances. Use of pea cellulose for enrichment by food fibers of products of daily food to which bread and bakery products belongs is one of perspective ways of the solution of this problem. Perspective the direction in development of functional bakery products is enrichment of rye -wheaten grades of bread peas cellulose. This cellulose is fine and has the high content of food fibers. It is investigated structural and mechanical properties of dough, namely: peas cellulose influence on visco-plastic and elastic properties of dough for production of rye-white bread. The main rheological indicators of test preparations are presented. It is established that when replacing flour with peas cellulose the specific volume of dough decreases a little, viscosity of dough improve. At correctly picked up technology it allows to receive the finished products of due quality enriched with food fibers.
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