FOOD RESOURCES 2014. Issue N 3. Technical sciences. Article 05

  • Друк
05. Structural and mechanical properties of dough of compositional mixture containing corn flour
 
O. Pysarets, I. Holinka, V. Drobot
Pages: 23-26
 
Abstract
In the materials of the article discusses ways to improve the nutritional value of bakery products using composite mixtures to solve the problem of unbalanced nutrition and nutrients in the human body. Attention is concentrated on corn processed products, as part of the composite mixture with wheat flour. The results of studies of the effect of corn flour on the quantity and quality of gluten, and structural and mechanical properties of the test for the mixture are given. Effect of corn flour quality finished products from this mixture was investigated.
 
Key words: composite mixture, wheat flour, corn flour, structural and mechanical dough properties, nutrients
 
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