RESEARCHING THE RHEOLOGICAL PROPERTIES OF SPELT FLOUR DOUGH OF DIFFERENT GRINDING

Authors

  • Olha Pisarets ТОВ «Інтерстарч Україна»
  • Nataliia Biela Інститут продовольчих ресурсів Національної академії аграрних наук України, м. Київ, Україна
  • Tetiana Polonska Інститут продовольчих ресурсів Національної академії аграрних наук України, м. Київ, Україна

DOI:

https://doi.org/10.31073/foodresources2020-14-16

Keywords:

пшеничне борошно, спельтове борошно, тісто, реологічні властивості, Mixolab

Abstract

Bakery products are the main products in the human diet for today. The main ingredients for the manufacture of bakery products are wheat flour, yeast, salt and water. Spelt flour is a valuable grain raw material and chemically contains more functional components, namely proteins, including amino acids, resistant starch, antioxidants, carotenoids, minerals, vitamins and fats, and contains fewer carbohydrates and mono-, disaccharides compared to wheat high-quality flour. Object of the research is determining the rheological properties of spelt flour of different grinding, namely high-grade flour and whole grain spelt flour using the Mixolab device, in the Mixolab Standard mode according to the "Chopin +" protocol. As a result, the curves of mixograms and the main indicators of flour quality were obtained: water absorption capacity (WAC), time of dough formation, stability of dough, thinning value of dough, dough’s consistency during heating. It was found that the water absorption capacity of whole grain spelt flour is 3,5% higher than the water absorption capacity of high-grade wheat flour. The time of dough formation from high-grade spelt flour and wholemeal flour increases 2,5 – 3,5 times compared to wheat flour. Also, there is a higher value of the stability time of wholemeal spelt flour dough. The consistency of the dough from spelt flour heating from 30° C to 60° C, is lower by 1,7 and 1,4 times than for the wheat flour. The process of gelatinization of total starch dough from spelt flour of the hight-grade and whole grain is 20,3-21,5% lower than their maximum value of hot viscosity of wheat flour. High-grade spelt flour has low values of diastatic activity. There are lower values of curved mixograms by 9,1-16,3% in the dough from spelt flour compared to wheat flour during the retrogradation of starch. It has a positive effect on the duration of freshness of the products.

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References

https://doi.org/10.31073/foodresources2020-14-16

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Published

2020-06-25

How to Cite

Pisarets, O., Biela, N., & Polonska, T. (2020). RESEARCHING THE RHEOLOGICAL PROPERTIES OF SPELT FLOUR DOUGH OF DIFFERENT GRINDING. FOOD RESOURCES, 8(14), 157–164. https://doi.org/10.31073/foodresources2020-14-16

Issue

Vol. 8 No. 14 (2020): Food Resources

Section

Технічні науки

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