MODELING THE DOSAGE OF AN EXTRUDED COMPOSITE MIXTURE BASED ON WHEAT GRAINS AND VIGNA BEANS IN THE FORMULATION OF ENRICHED BREAD

Abstract

The work uses a technique that helps to predict the quality of fortified bread at the stage of determining the dosages of flour as the main ingredient and the dosage of the enriching extrudate. Mathematical models in the form of regression equations have been obtained that reliably describe the dependence of the specific volume and porosity of finished bakery products on the dosage of an extruded composite mixture of wheat and beans and the moisture content of the dough. A graphical interpretation of the regression equations is given.