Krasnoyarsk, Krasnoyarsk, Russian Federation
Krasnoyarsk, Krasnoyarsk, Russian Federation
Krasnoyarsk, Krasnoyarsk, Russian Federation
Krasnoyarsk, Krasnoyarsk, Russian Federation
Omsk, Russian Federation
VAK Russia 4.1.1
VAK Russia 4.1.2
VAK Russia 4.1.3
VAK Russia 4.1.4
VAK Russia 4.1.5
VAK Russia 4.2.1
VAK Russia 4.2.2
VAK Russia 4.2.3
VAK Russia 4.2.4
VAK Russia 4.2.5
VAK Russia 4.3.5
UDC 664.6/.7
UDC 664.6
UDC 633.1
The aim of the study is to determine the effect of chia seeds on the rheology of dough made from pre-mium wheat flour and the quality of bakery products. The effect of chia seeds on the rheology of dough made from domestic and foreign wheat flour varieties and the quality of bakery products was investigated using a baguette as an example. The objects of the study were chia seeds (Salviahispanica L.) of the Si-berian Emerald variety and flour from wheat grain of the Krasnoyarskaya 12 variety and the foreign KVS Sunset variety. Wheat flour was replaced with chia seeds and flour mixtures were obtained in the ratios (by weight) 96 : 4; 92 : 8; 88 : 12; 84 :16. According to GOST 34702-2020, in terms of flour strength, all mixtures with Krasnoyarskaya 12 flour, with the exception of the sample with chia seeds in a ratio of 84 :16, met the requirements for strong wheat in terms of flour strength. Replacing part of the flour from the KVS Sunset variety with chia seeds in a ratio of 96:4 reduced the flour strength from 335 U.A. (control sample) to 233 U.A. The results of the farinograph study of the rheological properties of the dough of mix-tures of Krasnoyarskaya 12 wheat flour and chia seeds in the ratios of 96 : 4; 92 : 8; 88 : 12; 84 : 16 demonstrated an increase in WTP of 60.9 %; 61.0; 61.4; 61.9 %, respectively. After baking, baguette sam-ples made from Krasnoyarskaya 12 and KVS Sunset flours, with some of the flour substituted with chia seeds, met the organoleptic requirements of GOST 31805-2018. Baguette samples made from Krasno-yarskaya 12 wheat flour had better surface area and porosity than those made from KVS Sunset wheat flour. To produce baguettes with chia seeds with high quality, it is recommended to use flour made from Krasnoyarskaya 12 grain.
wheat flour, chia seeds, dough rheology, baguette, baking properties, physicochemical properties
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