ВЛИЯНИЕ ДИСПЕРСНОГО СОСТАВА ТРИТИКАЛЕВОЙ МУКИ НА ЕЁ ХИМИЧЕСКИЕ ПОКАЗАТЕЛИ И РЕОЛОГИЮ ТЕСТА

Abstract

This study investigates the effect of the particle size distribution of flour from Taza, Aziada, and Kozha triticale varieties on its chemical-technological properties and the rheological characteristics of dough. Sieve analysis revealed that flour fractions with particle sizes of 125-190 µm contain elevated protein levels (12.2-13.3%) and moderate starch content (62.3-64.5%), which contribute to the formation of dough with favorable structure and high technological performance. Tests using the Mixolab device confirmed the high dough stability during kneading, good water absorption capacity, and resistance to mechanical and thermal stresses. Statistically significant correlations were found between particle size and protein content (r = 0.85), as well as between starch content and dough stability (r = 0.78). The results allow for predicting flour behavior during processing and optimizing technological parameters. It is recommended to use 125-190 µm fractions for the production of bakery products requiring high gas retention and dough stability.