QUANTITY AND QUALITY OF GLUMINATE IN THE COMPOSITE MIXTURE
Keywords:
Composite mixture, gluten content, gluten quality, elasticity, ductility, structural properties, technological process, optimal ratios, product quality, consumer properties.Abstract
The quantity and quality of gluten in a composite mixture of local wheat, buckwheat, and soy flour significantly influence the technological processes of food products. In this study, the content of gluten in various composite flour mixtures and its influence on elasticity, ductility, and structural properties are studied. Based on the obtained results, optimal ratios are determined, which serve to improve product quality and technological processes. The research results also contribute to improving the consumer properties of products based on composite flour.
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