| Autor: |
Vasyukova, A.T., Kusova, I.U., Dyshekova, M.M., Khamitsaeva, A.S., Ivashchenko, E.V. |
| Jazyk: |
angličtina |
| Rok vydání: |
2023 |
| Předmět: |
|
| DOI: |
10.34660/inf.2023.70.80.033 |
| Popis: |
Rheological studies of flour suspensions were carried out and the obtained values were compared with similar indicators of flour suspensions. It is shown that the water-retaining capacity, pH of the medium and the density of flour mixtures make it possible to find the adhesive bond forms of additives introduced into the structure of flour suspensions for the manufacture of flour culinary products. Purpose of the study – was a study of the rheological parameters of flour suspensions to improve the quality of flour culinary products enriched with non- traditional herbal supplements for a wide range of consumers. The objects of the study were samples of wheat flour of the highest grade, flour mixtures (cereals), single and multicomponent: whole-grain multi-cereal instant porridge with zucchini and carrots; whole-grain multi-grain instant porridge with wild berries; whole-grain instant porridge with grape seed, morning; whole grain instant porridge with grape seed, daily; whole-grain instant porridge, soldier's evening; whole grain multi-cereal instant porridge with chanterelles; millet-buckwheat porridge; buckwheat-barley porridge; spelled-lentil-millet porridge. It has been established that the two-component mixtures are millet-buckwheat; with grape seed and with zucchini and carrots have a minimum WSS, which differs from 1.5 to 6 times from other functional additives; density varies in the range from 0.0382 to 0.062. |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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