Оценка Воздействия Обезжиренного Зародыша Пшеницы На Физические Характеристики Теста Для Печенья
Year: 2026
Type: article
Abstract: The article examines the effect of adding defatted wheat germ flour on the physical properties of cookie dough depending on the degree of wheat flour replacement (5, 10, and 15%), the particle size distribution of the germ fraction (less than 150 μm, 150-1000 μm, 800-2000 μm), and the moisture content of the dough pieces (20, 22, and 24%). The objects of the study were varietal wheat flour (T-500), defatted wheat germ of the specified particle size distribution. Experimental studies were carried out using texture analysis and statistical optimization with analysis of variance of the data. It was found that the level of hydration has a dominant effect on the rheological and textural parameters of the dough, a decrease in which naturally leads to a decrease in the hardness of the semi-finished product. The dispersion of the added additive determines the tensile strength and extensibility parameters, while varying the wheat germ content within a range of up to 15% does not produce statistically significant changes in the texture profile. The scientific novelty of this study lies in the comprehensive multivariate analysis of the relationship between the granulometric composition of the biomodifier, the level of recipe substitution, and the dough moisture content, which provides a scientific basis for the formation parameters and optimization of flour confectionery recipes with enhanced nutritional value.
Authors: Фролов, Д.И., Шканов, Д.М.
Language: Russian
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
Open Access status: diamond
OpenAlex ID: W7225840148