BIO Web Conf.
Volume 48, 2022The 2nd International Conference “Sport and Healthy Lifestyle Culture in the XXI Century” (SPORT LIFE XXI)
|Number of page(s)||9|
|Section||Actual Issues of Healthy Food Production from Vegetable Raw Materials|
|Published online||29 June 2022|
Study of the relationship between the quality indicators of flour and its technological properties
St. Petersburg branch State Research Institute of Baking Industry, Podbelskogo highway 7, 196608, St.Petersburg, Pushkin, Russian Federation
This work aimed to study the quality indicators and technological properties of rye and wheat flour. 24 samples of wheat flour and 18 samples of rye flour obtained from different milling companies located in Russia were assessed. No correlation between protein content and wheat gluten quality was found. 5 samples of wheat flour containing 10-10.3% of protein had good quality gluten, while wheat flour containing 11% and 12.7% of protein had satisfactory weak gluten. At the same time, in 5 samples of flour containing 10.3% protein, both gluten of good quality and unsatisfactory weak gluten were found. Only 3 from 18 samples of rye flour met the requirements of the standards for the studied quality indicators. Fifteen samples of rye flour had increased ash content (higher than 1.45%). Two samples of rye flour had increased enzymatic activity and one sample had reduced enzymatic activity. Additives with an alkaline reaction were found, which were used to adjust the baking properties of the flour of these samples.
© The Authors, published by EDP Sciences, 2022
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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