THE EFFECT OF A LACTULOSE-CONTAINING FOOD ADDITIVE ON THE RHEOLOGICAL PROPERTIES OF RYE-WHEAT DOUGH

Authors

  • E.I. Ponomareva Voronezh State University of Engineering Technologies
  • S.A. Titov Voronezh State University of Engineering Technologies
  • D.V. Krop Voronezh State University of Engineering Technologies
  • D.S. Pisarevsky Voronezh State University of Engineering Technologies

Keywords:

lactulose-containing food additive, rye-wheaten dough, rheological dough properties, bread

Abstract

The article presents the results of a study of the effect of a lactulose-containing food additive based on curd whey on the rheological properties of dough and the quality of bread made from a mixture of rye and wheat flour. It was found that with an increase in the dosage of a lactulose-containing food additive, the spreadability index of rye-wheat dough increases, its viscosity and the ultimate shear stress decreases. As a result, a rational dosage of lactulose-containing dietary supplement based on curd whey is recommended - 60% by weight of flour.

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Published

2022-05-13

Issue

Vol. 9 No. 2 (2022)

Section

FOOD TECHNOLOGY

License

Copyright (c) 2022 E.I. Ponomareva, S.A. Titov, D.V. Krop, D.S. Pisarevsky

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.