Effect of white bean flour on rheological properties of composite mixtures based on wheat flour and triticale
The aim was to study general trends in the influence of the concentration of bean flour on the rheological properties of dough made from composite mixtures of wheat flour, triticale flour and bean flour. Combinations with white food bean flour in a percentage ratio of 90:10, 80:20, 70:30, 60:40, 50:50, 40:60, 30:70, 20:80 and 10:90. The studies carried out have revealed a stable effect of bean flour on the rheological properties of the dough. The interrelation of the structural and mechanical properties with the biochemical properties of the mixtures under study was also noted. The studies were carried out using the Mixolab device from CHOPIN (France) on the basis of the Chopin + protocol. The results obtained make it possible to better understand the essence of biochemical processes occurring in composite systems made of wheat flour, triticale and beans, as well as to predict the possibility of using similar systems for the production of bakery and flour confectionery products for the production of flour products.