Rheological properties of wheat dough with the addition of green buckwheat flour

Abstract

Bread is the most affordable products in the world. In addition, bread and bakery products have high indicators of nutritional and biological value. The most important direction in this sphere, according to experts, is the enrichment of bakery products with proteins, essential amino acids, and various macro- and micronutrients. At the same time, it is important that the final product has high quality, attractive consumer properties and can be effectively sold in retail chains. Rheological studies make it possible to judge the characteristics, quality and prospects of obtaining bakery products. To the date, there is not enough information about the effect of green buckwheat flour additives on the rheological parameters of dough semi-finished products. The solution of this problem formed the basis of the study. According to the conducted research, it is optimal to introduce up to 10% of green buckwheat flour into the dough semi-finished product. In these dosages, green buckwheat flour does not have a negative effect on the rheological properties of the dough. Therefore, the resulting mixture can be used for standard bread production technologies. In addition, the addition of green buckwheat flour in the quantities described has a positive effect on the farinograph quality number, the stability of the dough and the degree of softening of the dough compared to the check sample.