FUNCTIONAL AND TECHNOLOGICAL PROPERTIES OF FLOUR MIXTURE WITH FRUITS OF VIBURNUM ORDINARY

Abstract

The theoretical substantiation of the possibility of using viburnum fruits in the technology of flour products is given on the basis of an analysis of the results of research by scientists in the field of application of viburnum fruits in food technology and practical studies of the functional and technological properties of flour mixtures containing premium wheat flour and powder from viburnum fruits in a dosage of 2, 4, 6 and 8% by weight of the flour mixture. A decrease in the level of gluten content was established with an increase in the dosage of viburnum powder instead of a part of wheat flour in a mixture of wheat flour and powder from dry viburnum fruits. Revealed the strengthening of gluten in the samples of a mixture of wheat flour and powder of viburnum fruits. The results of experimental studies of the water absorption capacity of flour mixtures are presented. It is shown that the water absorption capacity of flour mixtures increases with an increase in the dosage of the viburnum fruit powder.