МРНТИ 68.01.77, 89.57.45                                                              №3 (2020г.)

Muslimov N.Zh., Sultanova  М.Zh., Kizatova  М.Е., Abdrakhmanov Kh.А., Borovskiy  А.U.,Eleukenova К.А.

This article sets forth the study on rheological properties of the dough from a mixture of wheat and leguminous micronized (pea, lentil and chickpea) flour. Wheat flour of the first grade was used for the preparation of flour mixtures. The rheological properties of the dough were studied with Farinograph® by АТ Brabender (Germany). It was found that the introduction of leguminous flour instead of wheat flour leads to significant changes in the rheological characteristics of the dough, such as: water absorption capacity, pharynograph quality indicator, doughing-up time. The stability of the dough to kneading and the degree of liquefaction of the dough have also changed.
Keywords: legumes, wheat flour, rheological properties of the dough.