Study of rheological properties of cakedough from a mixture of wheat and amaranth flour

Ainash Rustemova, Nurudin Kydyraliev, Madina Sadigova, Nurgul Batyrbayeva

2020

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DOI 10.1051/bioconf/20201700145

Data confidence 70 medium

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Abstract

The paper presents the study of rheological properties of cake dough from composite mixture of wheat and amaranth flour using Mixolab, Alveolab of CHOPIN company (France). It presents the basic parameters of rheological profile of wheat flour of the first grade “Alia” (Tokmak) and composite wheat and amaranth flour, points of index: index of water absorption, index of stability to mixing, index of gluten, index of viscidity, stability of starch oramylolytic index, index of retrogradations of starch.