The influence of textured products from grain raw materials on the state of carbohydrate-amylase complex in flour mixtures for bakery products

The research objective was studying the influence of textured flour on the state of carbohydrate-amylase complex in flour mixtures for bread production. The research problems were to define experimentally the number of falling (NF) of grain texturates; to make mixtures with partial replacement of wheat flour by textured products; to study the state of NF of received mixtures; to conduct pilot studies of mixtures at bread production. The number of falling was defined according to State Standard 27676 on the device PChP-3. Using the indicator of the number of falling, the state of carbohydrate-amylase mixtures complex was defined. The mixtures were made of small, average and large fractions of the flour. The following texturate in wheat flour was brought: barley, oat and wheat. The replacement of wheat flour by the texturate was made in the quantity from 5 to 25 %. NF of flour mixtures on average decreased by 8 % depending on the fineness of grinding and the type of entered textured product, but all the indicators remained within the requirement of State Standard specification...