Study of the structural and mechanical properties of flour from a composite mixture based on beans and premium wheat

Abstract

The work was performed in 2019 at the Department of Food Technology of Saratov State Agrarian University named after N.I. Vavilov and at the Research Agricultural Institute. Using the Mixolab instrument, the basic parameters of the rheological state of the dough from patent wheat flour, flour from seeds of food beans (white and red), and also flour from composite mixtures based on them were studied. These data were compared with the SDS-sedimentation indices and gluten content in the flour of the starting components and composite mixtures. It has been established that SDSsedimentation indicators correlate with the gluten content in the composite mixture, with water absorption capacity (WAC), the moment of force during the dilution phase C2, with the moment of force characterizing the maximum consistency of the dough at the end of the phase of “starch retrogradation” C5 and with the cost of total energy consumed per batch. To a lesser extent, SDS-sedimentation indices correlate with the dough formation time T1, the dough stability time T2, the force moment C3 characterizing the dough stability during the gelatinization phase, and the force moment C4 characterizing the minimum consistency of the dough during the “starch retrogradation” phase. Data of the study will allow more efficiently regulate the technological dough process of the production of food products based on composite mixtures. Keywords—wheat flour, bean flour, composite mixtures, dough, mixolabogram, rheological properties