Research on the Rheological Properties of Dough Based on Dry Flour Semi-Finished Products Using Rye Flour

Abstract

The market formation of functional bakery products enriched with valuable non-traditional raw materials meets the principles of healthy nutrition and satisfies individual human needs. Dry flour semi-finished products are heterogeneous systems consisting of several components, which requires an analysis of its technological combination and mutual influence. The study aims at quality assessment of dry flour semi-finished products of various formulations using rye flour according to the “Simulator” protocol and through the “Profiler” system in automated mode on the “Mixolab Chopin” device. The water absorption capacity of the prototypes had a range of values from 52.0 to 59.7%, in the control – 57.3%. The researchers revealed rheological characteristics features of the dough obtained on the basis of different dry flour semi-finished product types due to the impact of protein-proteinase and carbohydrate-amylase complexes of individual components. The production of dough based on most of the considered dry flour semi-finished products requires less water than traditional dough based on wheat flour. The presented dry flour semi-finished products are mainly capable of forming a “stable” dough with good elasticity. The thesis presents mixolabograms together with the Mixolab Profiler function of a test sample based on a dry flour semi-finished product “Plain Rye Bread”. “Mixolab Chopin” is applicable to study the properties and quality control of dry flour semi-finished products using rye flour, additional and non-traditional raw materials. The shelf life of products based on the considered dry flour semi-finished products are at the level of shelf life of products based on wheat flour grade I.