Research of elastoplastic deformation of dough from flour of the first and second grades
The article presents the results of a study of changes in the structural and mechanical characteristics of yeast-free dough from the properties of the flour used. The dough was prepared from wheat flour of the first and second grades in different ways using ionized water: without fermentation activa...
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| Format: | Article |
| Language: | English |
| Published: |
Almaty Technological University
2021-10-01
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| Series: | Алматы технологиялық университетінің хабаршысы |
| Subjects: | |
| Online Access: | https://www.vestnik-atu.kz/jour/article/view/427 |
| _version_ | 1797785942642130944 |
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| author | B. А. Iztayev А. I. Iztayev М. А. Yakiyayeva М. P. Baiysbayeva |
| author_facet | B. А. Iztayev А. I. Iztayev М. А. Yakiyayeva М. P. Baiysbayeva |
| author_sort | B. А. Iztayev |
| collection | DOAJ |
| description | The article presents the results of a study of changes in the structural and mechanical characteristics of yeast-free dough from the properties of the flour used. The dough was prepared from wheat flour of the first and second grades in different ways using ionized water: without fermentation activation, with the addition of whey powder, with natural sourdough, also with natural sourdough with the addition of whey powder. The processing of the test results made it possible to establish that the elastoplastic deformation of the dough depends on the composition (formulation) of the dough. The main peak of deformation of the dough made from flour of the first grade was observed up to 21.50 sec, and the second grade - up to 10.20 sec, and the force of elastoplastic deformation was equal to 50 N. |
| first_indexed | 2024-03-13T01:01:00Z |
| format | Article |
| id | doaj.art-8428239a601047a0a38350bf60919867 |
| institution | Directory Open Access Journal |
| issn | 2304-568X 2710-0839 |
| language | English |
| last_indexed | 2024-03-13T01:01:00Z |
| publishDate | 2021-10-01 |
| publisher | Almaty Technological University |
| record_format | Article |
| series | Алматы технологиялық университетінің хабаршысы |
| spelling | doaj.art-8428239a601047a0a38350bf609198672023-07-06T11:47:14ZengAlmaty Technological UniversityАлматы технологиялық университетінің хабаршысы2304-568X2710-08392021-10-0103414610.48184/2304-568X-2021-3-41-46341Research of elastoplastic deformation of dough from flour of the first and second gradesB. А. Iztayev0А. I. Iztayev1М. А. Yakiyayeva2М. P. Baiysbayeva3«Almaty Technological University, JSC«Almaty Technological University, JSC«Almaty Technological University, JSC«Almaty Technological University, JSCThe article presents the results of a study of changes in the structural and mechanical characteristics of yeast-free dough from the properties of the flour used. The dough was prepared from wheat flour of the first and second grades in different ways using ionized water: without fermentation activation, with the addition of whey powder, with natural sourdough, also with natural sourdough with the addition of whey powder. The processing of the test results made it possible to establish that the elastoplastic deformation of the dough depends on the composition (formulation) of the dough. The main peak of deformation of the dough made from flour of the first grade was observed up to 21.50 sec, and the second grade - up to 10.20 sec, and the force of elastoplastic deformation was equal to 50 N.https://www.vestnik-atu.kz/jour/article/view/427doughwheat flourfirst gradesecond gradeelastoplastic deformationmethod |
| spellingShingle | B. А. Iztayev А. I. Iztayev М. А. Yakiyayeva М. P. Baiysbayeva Research of elastoplastic deformation of dough from flour of the first and second grades Алматы технологиялық университетінің хабаршысы dough wheat flour first grade second grade elastoplastic deformation method |
| title | Research of elastoplastic deformation of dough from flour of the first and second grades |
| title_full | Research of elastoplastic deformation of dough from flour of the first and second grades |
| title_fullStr | Research of elastoplastic deformation of dough from flour of the first and second grades |
| title_full_unstemmed | Research of elastoplastic deformation of dough from flour of the first and second grades |
| title_short | Research of elastoplastic deformation of dough from flour of the first and second grades |
| title_sort | research of elastoplastic deformation of dough from flour of the first and second grades |
| topic | dough wheat flour first grade second grade elastoplastic deformation method |
| url | https://www.vestnik-atu.kz/jour/article/view/427 |
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