OPTIMIZATION OF THE RHEOLOGICAL PROPERTIES OF GLUTEN-FREE BAKERY DOUGH
The influence of inulins with different degrees of polymerization on the rheological properties of gluten-free dough based on a mixture of corn starch, corn and buckwheat flour is considered, and the possibility of their optimization by using inulin with the required degree of polymerization is established. It was shown that the proportion of inulin reduced the values of the consistency coefficient and increased the plasticity. The inulin with the highest average degree of polymerization had the strongest effect on the viscoelastic properties of the resulting dough. The addition of inulin to the dough also caused a significant decrease in viscosity.