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STRUCTURAL AND MECHANICAL PROPERTIES OF UNLEAVENED DOUGH MADE OF SPROUTED WHEAT FLOUR

Автор: sveta on . Posted in 2012-1

UDC 664.65:664.765
 
KRAVCHENKO M.,
doctor of technical sciences, professor,
KyivNational Universityof Trade and Economics
 
KRYVORUCHKO M.,
postgraduate,
KyivNational Universityof Trade and Economics
 
ANTONENKO A.,
assistance lecturer,
KyivNational Universityof Trade and Economics
 
STRUCTURAL AND MECHANICAL PROPERTIES OF UNLEAVENED DOUGH MADE OF SPROUTED WHEAT FLOUR
 
The results of  studies on production possibilities of flour, made of wheat sprouted in sea salt solution, are given in the article. The structural and mechanical parameters of unleavened dough samples made of enriched flour and carageenan, and efficient concentration of carageenan are identified. The developed unleavened dough technology can be implemented in production of mealy products possessing improved nutritious value.
 
Key words: structural and mechanic peculiarities of unleavened dough, sprouted wheat flour,deformation of dough.

  STRUCTURAL AND MECHANICAL PROPERTIES OF UNLEAVENED DOUGH MADE OF SPROUTED WHEAT FLOUR