INFLUENCE OF THE DIETARY SUPPLEMENT «BUCKWHEAT FIBER» ON THE RHEOLOGY PROPERTIES OF DOUGH RYE-WHEAT BREAD

Abstract

The article is devoted to the study of the influence of the dietary supplement "Buckwheat fiber" on the rheological properties of rye-wheat bread dough. In the recipe of rye-wheat bread, a certain percentage of only wheat flour, only rye flour and a mixture of wheat flour and rye flour was replaced with the dietary supplement "Buckwheat fiber" at the stage of kneading the dough. 1.5 and 3.0% of the additive by weight of the flour component were selected. When developing functional flour mixtures it is worth considering their rheological characteristics. The rheological properties of the studied dough samples were measured using a rotational viscometer "Rheotest-2". For the research, the dough was prepared with a liquid consistency, taking all components, except water, in half the amount than when preparing the dough for test baking samples of rye-wheat bread with the dietary supplement "Buckwheat fiber." It was found that the introduction of the dietary supplement "Buckwheat fiber" in an amount of 1.5% (wt.) leads to a decrease in the ability to restore the structure. The viscosity of samples with a lower content of wheat flour and with the same reduction of wheat and rye flour is lower, and in general is proportional to the viscosity of the control sample. The control sample, i.e. with which the effect of the additive on the rheological properties of the studied samples was compared, was rye-wheat dough without the dietary supplement "Buckwheat fiber" (ratio of wheat flour: rye flour = 50 % :50 %). Increasing the content of the dietary supplement "Buckwheat fiber" to 3% (wt.) significantly increases the stability of the systems in all variants of the samples of replacement of the flour component. The viscosity of the samples decreases, which indicates that the additive particles reduce the stability of the structures formed by flour particles