The Use of Processing Aids to Control the Water-Binding Properties of Flour Mixtures from Buckwheat Flour

Abstract

The article discusses the effectiveness of adding various processing aids to determine the effectiveness of replacing a batch of wheat flour with buckwheat and its influence on such parameters as water absorption capacity of flour, formation time and dough stability during kneading. Buckwheat is a traditional agricultural crop, its processed products have a significant potential in the field of food bioconversion of raw materials. The increased interest in this crop is due to its chemical composition and a complex of useful qualities that have benifits on the human body, due to the presence of a high content of vitamins P, PP, B1, B2 and E. All this makes it possible to increase the nutritional and biological values of bakery and flour confectionery products. The specificity of the use of non-traditional types of raw materials and ingredients in this area, the peculiarities of production and the lack of balance in formulations encourage scientific and technological research. The creation of a complex food additive based on buckwheat flour as a carrier, together with enzyme preparations, makes it possible to produce functional mixtures for the production of bakery and flour confectionery products of stable quality. Also, the actual development is the process of bioconversion of buckwheat flour and the creation of dry buckwheat sourdough, which will facilitate the mass production of bakery products with a dietary preventive focus