Study of the influence of food ingredients based on dihydroquercetin on the rheological properties of the bakery product dough

The purpose of the research consists in the study of the effect of antioxidant food ingredients on the rheological characteristics of dough made from wheat and wheat-rye flour. While developing the enriched bakery products, including antioxidant, it is important to consider that the introduction of additives in the recipe of bakery products should not only increase their nutritional value but also provide the necessary consumer properties. Dihydroquercetin micronized and dihydroquercetin encapsulated in β-cyclodextrin, previously developed by us, were used as antioxidant food ingredients. Food ingredients (freeze-dehydrated) were added dry by mixing with flour. The amount of food ingredient was determined by the previously calculated formula. The rheological properties of the dough were evaluated in comparison to the control samples (without additives) by Strukturometr ST-2 device; the type of the tip used is a cylinder. There are presented curves of mechanical stress relaxation and data on total, plastic, and elastic deformation. The results of the research show that the introduction of food ingredients based on dihydroquercetin does not significantly affect the composition of the dough. The shift of the total deformation values in relation to the control does not exceed 10%. The influence of food ingredients is most prominent in the composition of wheat-rye dough. At the same time, when introducing dihydroquercetin food ingredients, the final indicator of the rheological properties of dough Δh changes for the wheat dough to no more than 3%, and for the wheat-rye dough to no more than 4.3%. Thus, the results obtained show that the use of food ingredients based on dihydroquercetin does not lead to deterioration of the rheological properties of the dough.