https://doi.org/10.55956/WFLM8391

Abstract. The paper is devoted to the study of the possibility of using perspective material for baking - bulgur flour, which has a valuable chemical composition, high nutritional and biological value. In the course of experimental studies, it was found that the addition of bulgur flour improves the quality of baking flour and semi-finished products. Studies of the impact of bulgur flour on the indicators of gas-forming and gas-holding capacity of wheat dough were conducted using the device Reofermentometer F3, which allows controlling the rate of pressure change of forming carbohydrate dioxide during fermentation.

Keywords: bulgur flour, bakery products, nutritional and biological value, gasforming and gas-holding capacity.

Zhanysbek, A.Zh., Mynbaeva, A.B., Ivannikova, N.V. Тhe impact of bulgur flour on the quality of wheat dough // Mechanics and Technology / Scientific journal. – 2023. – No.2(80). – P.80-86. https://doi.org/10.55956/WFLM8391

(PDF)