| Autor: |
Vasyukova, A.T., Kononenko, M.M., Alexeev, A.E. |
| Jazyk: |
angličtina |
| Rok vydání: |
2021 |
| Předmět: |
|
| DOI: |
10.34660/inf.2021.19.87.020 |
| Popis: |
The article presents a new scientific research on the functional and technological properties of the dough depending on the type and concentration of the flour and hydrocolloids. The tasks of the research are to determine the concentration of colloids that makes dough plastic and strong, to identify the dependence of the concentration of flour on the type and properties of hydrocolloids and to study organoleptic quality indicators. To find the optimal ratio of flour and each type of the structure-forming agents, such as soy protein isolate, xanthan gum, and potato starch, the methods of mathematical programming have been used. The results of the control measurement of the viscosity of the sample with the optimal composition indicate that the chosen mathematical model corresponds to the elastic and viscous properties of the dough. |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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