Determining the effect of whole-grain flour on dough properties and the quality of hard dough biscuits
Year: 2026
Type: article
Abstract: The object of the study is the properties of wheat flour, the formation of structural and mechanical characteristics of the dough, and the quality of hard dough biscuits. Flour confectionery products based on refined wheat flour are characterized by high energy value but contain lower amount of biologically active substances, dietary fiber, and essential micronutrients. A promising direction for addressing this problem is the development of technology for hard dough biscuits made with whole grain flour. As a result of this study, a comparative analysis of the quality parameters of these types of flour was carried out. It was established that whole grain flour is characterized by higher acidity, ash content, and water-binding capacity, as well as a larger particle size, but lower content and hydration capacity of raw gluten compared to refined wheat flour. An increase in moisture content (from 5.55 to 6.2%), density (from 450.5 to 603.5 kg/m3), and hardness (from 0.02 to 0.025 kg/mm2) of the test sample was noted compared to the control sample. At the same time, a slight decrease in alkalinity and a reduction in swelling capacity (from 172.5 to 156.0%) were observed. The geometric dimensions of biscuits indicate that the products retained their shape stability after completely replacing refined wheat flour with whole grain flour. The obtained results confirm the technological feasibility of using millstone-ground whole grain flour in the technology of hard dough biscuits. Implementation of the results of the study into production will make it possible to expand the range of flour-based products and manufacture competitive products directed toward the modern concept of healthy nutrition and the rational use of grain raw materials
Institution: Odesa National University of Technology
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
SDG: Zero hunger
Open Access status: gold
Estimated APC paid: $242
OpenAlex ID: W7205009643