Research of elastoplastic deformation of dough from flour of the first and second grades

Abstract

The article presents the results of a study of changes in the structural and mechanical characteristics of yeast-free dough from the properties of the flour used. The dough was prepared from wheat flour of the first and second grades in different ways using ionized water: without fermentation activation, with the addition of whey powder, with natural sourdough, also with natural sourdough with the addition of whey powder. The processing of the test results made it possible to establish that the elastoplastic deformation of the dough depends on the composition (formulation) of the dough. The main peak of deformation of the dough made from flour of the first grade was observed up to 21.50 sec, and the second grade - up to 10.20 sec, and the force of elastoplastic deformation was equal to 50 N.