RHEOLOGICAL QUALITY DOUGH OF WHOLE GRAIN WHEAT, PREPARED USING ENZYME PREPARATIONS CELLOVIRIDINE G20X
The results of investigation of the rheological characteristics of dough out of whole wheat grain: critical shear stress, consistency index, an index of flow, the effective viscosity, the equations are composed of Herschel-Bulkley. It is shown that the processing of grain enzyme preparation celloviridine G20x decrease the viscosity of the dough