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- W4289539191 abstract "The rheological properties of pasta dough affect the technological stages of production and the quality of the products obtained. The article presents the results of a study of the rheological properties of pasta dough using the texture analyzer «Structurometer ST-2». Samples of pasta dough were analyzed with the addition of from 1 to 5% of aronia prunus food powder. Charts. The results obtained in the course of research allow us to determine the plastic, elastic and general deformation of the dough at different dosages of aronia prune powder. It has been established that the aronia prune powder, due to the high content of pectin substances, forms a dense spatial three-dimensional structure that leads to the stabilization of the pasta dough. The use of aronia powder in an amount of 5% improves the rheological properties of pasta dough: a decrease in plastic properties by approximately 1%; an increase in elastic properties by 23.1%; a decrease in total deformation by 31.1%; the duration of deformation of the dough becomes lower by 1.6%; relaxation time increases by 6.3%; and the amount of deformation decreases by 2.1%." @default.
- W4289539191 created "2022-08-03" @default.
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- W4289539191 date "2021-12-20" @default.
- W4289539191 modified "2023-09-27" @default.
- W4289539191 title "STUDY OF CHANGES IN RHEOLOGICAL PROPERTIES OF PASTA TEST WHEN ADMINISTRATION OF ARONIA BLACK POWDER" @default.
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- W4289539191 doi "https://doi.org/10.47612/2073-4794-2021-14-4(54)-41-48" @default.
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