The influence of complex supplements doses on the rheological properties of pasta dough
Автор: Chomanov U., Zhumaliyeva G.E., Shoman A.E., Mamayeva L.A., Kassimbek R., Tultabayeva A.K.
Журнал: Вестник Алматинского технологического университета @vestnik-atu
Рубрика: Техника и технологии
Статья в выпуске: 3 (116), 2017 года.
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The article is devoted to the study of the effect of doses of the bioadditive complex on the rheological properties of pasta dough. When studying the rheological properties of macaroni dough, the equipment of the Alveograph company Chopin Technologies was used. It was established that the addition of a complex of bio-additives leads to an increase in the elastic force of the dough with a slight decrease in its extensibility. At the same time, the specific work of deformation increases (up to 172-255 kJ). The presented research results can be used in the development of pasta technologies using a complex of bioadditives.
Supplement complex, macaroni production, dough, rheological properties of the dough, elasticity
Короткий адрес: https://sciup.org/140225589
IDR: 140225589
Список литературы The influence of complex supplements doses on the rheological properties of pasta dough
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