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Effects of mogar grain flour on dough rheological properties and bread quality | ||
| Caspian Journal of Environmental Sciences | ||
| دوره 24، شماره 3، مهر 2026، صفحه 765-772 اصل مقاله (768.87 K) | ||
| نوع مقاله: Research Paper | ||
| شناسه دیجیتال (DOI): 10.22124/cjes.2026.9789 | ||
| نویسندگان | ||
| Dinara Shansharova1؛ Raushan Uazhanova* 1؛ Zhazira Assangaliyeva2؛ Diana Abdraimova* 1؛ Ludek Hrivna3؛ Karim Sattarov4؛ Nurgul Dyusheeva5؛ Saule Zhiyenbayeva1 | ||
| 1Department of Technology of Bakery Products and Processing Industries and Department of Food Safety and Quality, Almaty Technological University, Almaty, Kazakhstan | ||
| 2Institute of Veterinary Medicine and Agrotechnology, Zhangir Khan West Kazakhstan Agrarian-Technical University, Uralsk, Kazakhstan | ||
| 3Department of Food Technology, Mendel University in Brno, Brno, Czech Republic | ||
| 4Department of Food Production, Gulistan State University, Gulistan, Uzbekistan | ||
| 5Department of Food Science and Technology, Razzakov Kyrgyz State Technical University, Bishkek, Kyrgyzstan | ||
| چکیده | ||
| Being a native and resistant to drought crops of Central Asian countries such as Kazakhstan, mogar can be considered to have high potential for enrichment of bakery products, however, due to low structural value of its flour gluten network formation, its use in baking remains restricted. The objective of this research was to study the influence of different processing of mogar grain (chilling, combined, and germinated) on rheological characteristics of dough and quality of obtained bread. Researches were conducted during April to September 2025 in Almaty Food Industry Laboratories on mogar variety of Visocresil. Samples of mogar grain were processed and subsequently mogar flour was mixed with wheat flour at 10 and 90 ratios. The rheological characteristics of dough were evaluated by means of F4 rheofermanometer and Alveolap devices. According to the results obtained, the effect of the combined treatment (immersion and refrigeration) is most pronounced when improving the qualities of dough; thus, the maximum intensity of gas production is equal to 3.72 mL min-1, and the time required to reach the maximum gas production rate is about 15-20 minutes earlier than in the control sample. Stability of the dough has been improved by 13%, its consistency and elasticity – by 2-6%. The quality of resulting breads remained at the control level (the specific volume of 3.85 versus 3.82 cm3 g-1). However, its nutritional qualities were significantly enhanced: protein by 10%, calcium by 14%, phosphorus by 4%, as well as amino acids valine, leucine and methionine, by 1-3%. It appears that the application of the flour Mogar treated by a combined way can be considered a real and efficient solution for producing high-quality bread in Kazakhstan. | ||
| کلیدواژهها | ||
| Mogar؛ Grain processing؛ Dough rheology؛ Bread Enrichment | ||
| مراجع | ||
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