РЕОЛОГИЧЕСКИЕ ХАРАКТЕРИСТИКИ УГЛЕВОДНО-АМИЛАЗНОГО КОМПЛЕКСА ХЛЕБОПЕКАРНЫХ СМЕСЕЙ С АМАРАНТОВОЙ МУКОЙ

RHEOLOGICAL CHARACTERISTICS OF CARBOHYDRATE-AMYLASE COMPLEX OF BAKING MIXES WITH AMARANTH FLOUR

Shmalko N. A. ^a

Chalova I. A. ^a

Romashko N. L. ^a

Affiliation

a Kuban State University of Technology

Copyright ©Shmalko et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0. (http://creativecommons.org/licenses/by/4.0/), allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and states its license.

Abstract

The work is devoted to the study of the rheological characteristics of carbohydrate-amylase complex of baking mixes, consisting of rye, wheat and amaranth flour. The results of studying the kinetics and dynamics of the rheological behavior of gelatinized flour suspensions on a computerized device Amilotest AT-97 (CP-TA) have shown the expediency of using amaranth flour for partial substitution for rye in the rye-wheat baking mixes.

Keywords

Carbohydrate-amylase complex, rheological properties, baking mixes, amaranth flour

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