THE INFLUENCE OF DISPERSION OF FLOUR’S PARTICLES FROM WHOLE-GRAIN WHEAT AND DISPERSED GRAIN MASS ON STRUCTURE FORMATION OF DOUGH AND BREAD

• Main Authors: V. L. Cheshinskii, G. O. Magomedov, N. P. Zatsepilina, S. G. Gulbagandova
• Format: Article
• Language: Russian
• Published: Voronezh state university of engineering technologies 2015-07-01
• Series: Vestnik Voronežskogo Gosudarstvennogo Universiteta Inženernyh Tehnologij
• Subjects: «whipped» bread; dispersion; particles of flour; gelation test
• Online Access: https://www.vestnik-vsuet.ru/vguit/article/view/619
• ISSN: 2226-910X; 2310-1202

Summary. On structure of "whipped" bread and dough is influenced by many factors, one of which is a dispersion of particles of flour. In this regard, was determined to investigate the structure formation processes of bread depending on the dispersity of the particles of flour. For this I have chosen two parties coarse whole meal flour from wheat grains with different grain size, select different modes humidity test and the experiment in the mixing-whipping-forming installation. The results of the experiment were obtained graphs showing the dependence of the current strength of the drive and volume weight on the duration of the process of churning the dough. At the stage) deposits with increasing wetness of the dough decreases its viscosity and decreases the value of the current intensity. At the stage of churning Pro-comes a saturation test the air, thus decreasing its viscosity and current drive. Properties of dough and bread from different batches were compared. The dough obtained from flour II party, i.e., low dispersion, has a small viscosity, and the bread is slightly moist to the touch. . Thus, the results of the experiment showed that the physic-chemical and colloidal processes in structure formation of dough and bread is higher, the higher dispersity particles of flour, and, consequently, improves the quality of "whipped" bread.