The influence of water content on wheat dough in changing the rheological characteristics and quality of the finished product

The most important task facing the baking enterprise under market conditions is the production of bakery products with the best qualities that can be achieved from a particular batch of processed flour. In producing bakery products, wheat flour is the most volatile commodity. Then in order to obtain finished products with desired texture parameters the rheological properties of the semi-finished baking properties created from the raw materials and formulation products must be controlle

Creation of innovative solutions for the production of composite vegetable oils balanced in fatty acid composition

The problem of imbalance of PUFA in a diet of people is investigated. It is proposed to use perspective vegetable sources of oilseeds. Considered the composition and properties of products of processing of vegetable materials of the Russian, which includes ω-3 PUFA. On this basis, the prospects for the use of PUFA in food production are determine

Multiparameter method of controlling the rheological characteristics of the dough after kneading

The paper presents the method for controlling the rheological characteristics of a dough after kneading, the use of which will allow to influence the formation of the finished product quality at the stage of its productio

Study of nitrogen-containing substances of powdered semi-finished product from cultivated mushrooms Pleurotus Ostreatus

The technology of obtaining a powdered semifinished product from Pleurotus ostreatus is proposed. Assessment of the quality of the semi-finished product was made according to the organoleptic and physico-chemical indicators. Powdered semi-finished product from mushrooms Pleurotus ostreatus are the source of complete protein, which includes 18 amino acids, including 8 essential ones. Digestibility (in vitro) of proteins of the powdered semi-finished product is 1.3 times higher than the digestibility of fresh mushroom

The influence of water content on wheat dough in changing the rheological characteristics and quality of the finished product

The most important task facing the baking enterprise under market conditions is the production of bakery products with the best qualities that can be achieved from a particular batch of processed flour. In producing bakery products, wheat flour is the most volatile commodity. Then in order to obtain finished products with desired texture parameters the rheological properties of the semi-finished baking properties created from the raw materials and formulation products must be controlle