Structural and mechanical properties of dough of compositional mixture containing corn flour

Authors

  • О. Pysarets Institute of Food Resources NAAS
  • І. Holinka
  • V. Drobot Institute of Food Resources NAAS

Keywords:

composite mixture, wheat flour, corn flour, structural and mechanical dough properties, nutrients

Abstract

In the materials of the article discusses ways to improve the nutritional value of bakery products using composite mixtures to solve the problem of unbalanced nutrition and nutrients in the human body. Attention is concentrated on corn processed products, as part of the composite mixture with wheat flour. The results of studies of the effect of corn flour on the quantity and quality of gluten, and structural and mechanical properties of the test for the mixture are given. Effect of corn flour quality finished products from this mixture was investigated.

Downloads

Download data is not yet available.

References

Жигунов Д.А. Мучные смеси из зерновых культур / Д.А. Жигунов, О.С. Волошенко. – Одесса: Освіта України, 2013. – 156 с.

Моргун В.О. Знову про композиційне борошно / В.О. Моргун, В.В. Горбенко // Зерно і хліб. – 2003. – № 1. – С. 23.

Использование кукурузной муки в производстве пшеничного хлеба / [Ж.К. Усембаева, Д.Р. Даутканова, С.Д. Мусаева, А.М. Татенов, Б.К. Узабаев] // Хранение и переработка зерна. – 2004. – № 11 (65). – С. 37–38.

Вакар А.Б. Клейковина пшеницы / А.Б. Вакар. – М.: Издательство Академии наук СССР, 1961. – 252 с.

Published

2014-12-25

How to Cite

Pysarets О., Holinka І., & Drobot, V. . (2014). Structural and mechanical properties of dough of compositional mixture containing corn flour. FOOD RESOURCES, 2(03), 23–26. Retrieved from https://iprjournal.kyiv.ua/index.php/pr/article/view/505

Issue

Vol. 2 No. 03 (2014): Food Resources

Section

Технічні науки

License

Licensing and Copyright

The collection provides immediate open access, ensuring that the content is freely available to the global community, facilitating a broader exchange of knowledge in accordance with the principles of open science.

By submitting an article to the editors of the collection, authors confirm that the manuscript has not been submitted to other publications and grant the journal the right of first publication in accordance with the terms of the Copyright Transfer Agreement.

Copyright. Authors retain full copyright to their articles without restriction and simultaneously grant the journal a non-exclusive license for publication, distribution, and indexing.

Licensing. The collection publishes articles under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) license.

https://creativecommons.org/licenses/by-nc-nd/4.0/deed.uk

This license permits:

  • copying and distributing the material in any medium or format;
  • use of the material for educational and research purposes.
  • Subject to the following conditions:
  • attribution of the author, source, and license link;
  • noncommercial use;
  • no distribution of modified material (no derivatives).

First Publication Rights. Authors grant the collection “Food Resources” first publication rights, these allowing the collection to distribute the scientific material with attribution of authorship and the original publication in the collection.

Self-Archiving. Authors may upload any version of their articles (preprint, postprint, or published version) to institutional, disciplinary, or personal repositories without embargo, provided they indicate that the article was published in the collection "Food Resources" and include the CC BY-NC-ND license.