Investigation of the Influence of Mollusc Hydrolyzate on the Elastic Properties of Wheat and Rye Dough
Journal Title: RECENT - Year 2013, Vol 14, Issue 40
Abstract
Principal trends of improving wheat and rye product technologies have been analysed in the article. The influence of mollusc hydrolyzate on forming structural and mechanical properties of the dough has been studied, namely, the elasticity of wheat-rye dough. According to the results of the study it was concluded that the hydrolyzate of molluscs contributes to enhance the elasticity and decrease the degree of stretch ability dough during mixing, which positively affects the overall gluten-free dough and makes it stronger.
Authors and Affiliations
Dmitry KRAMARENKO, Elena KIREEVA, Grigoriy DEYNICHENKO
Keywords
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