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.

Published

2022-05-13

Issue

Section

FOOD TECHNOLOGY

Similar Articles

<< < 4 5 6 7 8 9 10 11 > >> 

You may also start an advanced similarity search for this article.