Abstract
In this paper, in order to optimize the recipe components, we proposed using composite mixtures in production of bread sticks, which included buckwheat, corn flour, light rye flour, vegetable powders. We studied the rheological profile of semi-finished products from composite mixtures using a farinograph. The increased content of dietary fiber in the raw materials extended the swelling time of colloids, increased the time of dough formation, but at the same time accelerated its liquefaction. However, the technological operation such as rubbing the dough was eliminated, therefore facilitating the rolling process and not requiring proofing of dough pieces; altogether, the technological process was significantly reduced. The use of light-grain rye flour “Solnyshko”, buckwheat and corn flour, vegetable powders, and black cumin oil in the recipe of bread sticks was justified. Taking into account the multifunctional properties of additives, the developed products would expand the range of products for specialized purposes.
Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
