Influence of VNIIMK 620 and Itil flax varieties on the rheological properties of wheat dough

Abstract

The influence of the mass fraction of flax in the composite mixture on the state of the carbohydrate – amylase complex of the studied system was studied. It was found out that the maximum viscosity of the suspension and the rate of starch gelation in a mixture of wheat flour with whole-ground flax is lower than in the suspension, where the dispersed phase was wheat flour, but higher than that, where the dispersed phase is flax.
 The influence of flax on the rheological characteristics of wheat dough in the Chopin+ Mixolaba protocol was revealed. It is found out that with an increase in the mass fraction of flax in the composite mixture from 5 to 20%, the formation time of the test and its water absorption capacity increases, and the stability decreases. When the mass fraction of flax increases, the torque values at the extreme point of the function C2, which characterizes the dilution of the dough, increase; and at the point C5, which characterizes the retrogradation of starch, they decrease.