Технологічні особливості комплексних борошняних сумішей

Abstract

У статті досліджено силу борошна за реологічними (структурно механічними) властивостями комплексних борошняних сумішей, виготовлених із пшеничного борошна вищого сорту, борошна з пророщеного зерна пшениці та порошку керобу в різних співвідношеннях. Визначено рекомендовані технологічні напрями використання борошняних сумішей відповідно до їх рецептурного складу та технологічних властивостей. This study investigates the technological properties of composite flour mixtures containing premium wheat flour, sprouted wheat grain flour, and carob powder in various ratios. The research focuses on analyzing the impact of these formulations on the rheological behavior of dough, including elasticity, dough development time, and degree of softening, in order to determine their suitability for different bakery and functional food applications. The experimental data revealed that increasing the proportion of sprouted wheat flour and carob powder significantly affects the physical characteristics of the dough. At lower substitution levels (80:10:10 and 70:15:15), the flour mixtures maintain acceptable dough development time (5.4–5.2 minutes) and sufficient elasticity, allowing their application in traditional baked goods such as bread, buns, puff pastry, and enriched cookies. As the proportion of functional components increases (60:20:20 and above), the dough becomes more fluid and less stable, making it unsuitable for products requiring a strong gluten structure. However, these mixtures are well-suited for the development of health-oriented and gluten-reduced products, including soft cookies, vegan brownies, fitness snacks, dry mixes, and children’s dietary products. Based on the results, the study provides practical recommendations for using specific flour mixture compositions in accordance with their technological behavior. The 80:10:10 and 70:15:15 formulations are optimal for conventional bakery products, while higher ratios of 60:20:20 and beyond are more appropriate for dry mixes, no-rise baked goods, and functional snack applications. This research highlights the potential of alternative plant-based ingredients to diversify and improve the nutritional profile of flour products, aligning with modern trends in health-conscious, vegan, and functional food production.