STUDY OF THE MECHANICAL PROPERTIES AND DOUGH STRUCTURE OF WHEAT AND OAT FLOUR MIXED DOUGH USING FARINOGRAPHIC RESEARCH METHODS
Keywords:
oat flour, power, “falling number”, farinograph, rheology, water absorption, formation time, intuitiveness of oppression, prevention, therapeutic effect, function, technology, types of products, structureAbstract
This article increases the nutritional value of the product by supplementing the
composition of wheat flour based on semi-finished products. By mixing wheat and oat flour with each
other, the number of drops, the level of fluidity of the oatmeal dough, the formation time of the dough
and its stability, and its ability to absorb water increases.
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