BIO Web Conf.
Volume 17, 2020International Scientific-Practical Conference “Agriculture and Food Security: Technology, Innovation, Markets, Human Resources” (FIES 2019)
|Number of page(s)||4|
|Published online||28 February 2020|
Study of rheological properties of cakedough from a mixture of wheat and amaranth flour
’Almaty Technological University, 050012 Almaty, Kazakhstan
2 Tourism and Hospitality Management Higher School, Kyrgyz-Turkish Manas University, 720038 Bishkek, Kyrgyzstan
3 Saratov State Agrarian University named after N.I. Vavilov, 410012 Saratov, Russia
* Corresponding author: email@example.com
The paper presents the study of rheological properties of cake dough from composite mixture of wheat and amaranth flour using Mixolab, Alveolab of CHOPIN company (France). It presents the basic parameters of rheological profile of wheat flour of the first grade “Alia” (Tokmak) and composite wheat and amaranth flour, points of index: index of water absorption, index of stability to mixing, index of gluten, index of viscidity, stability of starch oramylolytic index, index of retrogradations of starch.
© The Authors, published by EDP Sciences, 2020
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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