The study of the rheological characteristics of pasta dough based on poly-cereal flour raw

Abstract

The article presents the results of studies of indicators of rheological characteristics of dough for the production of non-traditional pasta based on whole-ground poly-cereal raw materials. The main purpose of the research is to study the indicators of the rheological characteristics of dough based on flour produced from nontraditional poly-cereal raw materials. Modern technologies make it possible to obtain pasta enriched with targeted food additives. Such pasta has a number of advantages and will be in high demand among consumers. Experimental studies have shown that the rheological properties of flour dough obtained from wholemeal flour have poor characteristics. Therefore, in order to improve the rheological characteristics of the dough, it is possible to introduce a biologically active additive in the form of dry wheat gluten (DWG) in an amount sufficient to achieve standard values of flour strength indicators. In terms of the total mass of the test sample, DWG was introduced in the ratio of 5, 10, 15 and 20 %. In the course of experimental studies, the quantitative values of the coefficients of elasticity (Ie, %) of the prototypes were determined, characterizing the tensile strength of the dough during deformation along two axes. With the addition of 5 % dry wheat gluten, the numerical value of Ie was 14.6 % for a dough based on wholeground barley flour. A further increase in the content of DWG in the  dough recipe led to an increase in the values of Ie. The analysis of experimental data showed that the rheological characteristics of the dough obtained from flour based on whole grains of cereals and legumes are significantly improved with the addition of DWG (10 % DWG – to 29.2 %, 15 % DWG – 43.8 %, 20 % DWG – 58.4 %). This confirms that the main goal of the article has been achieved.