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

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.