Impact of baking properties of wheat flour on change the parameters of kneading and rheological characteristics of the dough
Yury A. Boltenko 1, Nina I. Myachikova 1 * , Olga V. Binkovskaya 1, Alexey I. Remnev 1, Irina V. Semchenko 1
1 Belgorod State University, 85 Pobedy St., 308015, Belgorod, RUSSIA
* Corresponding Author
  • Article Type: Research Article
  • Eurasian Journal of Biosciences, 2019 - Volume 13 Issue 2, pp. 1067-1070
  • Published Online: 10 Aug 2019
  • Article Views: 33 | Article Download: 29
  • Open Access Full Text (PDF)
AMA 10th edition
In-text citation: (1), (2), (3), etc.
Reference: Boltenko YA, Myachikova NI, Binkovskaya OV, Remnev AI, Semchenko IV. Impact of baking properties of wheat flour on change the parameters of kneading and rheological characteristics of the dough. Eurasia J Biosci. 2019;13(2), 1067-1070.

APA 6th edition
In-text citation: (Boltenko et al., 2019)
Reference: Boltenko, Y. A., Myachikova, N. I., Binkovskaya, O. V., Remnev, A. I., & Semchenko, I. V. (2019). Impact of baking properties of wheat flour on change the parameters of kneading and rheological characteristics of the dough. Eurasian Journal of Biosciences, 13(2), 1067-1070.

Chicago
In-text citation: (Boltenko et al., 2019)
Reference: Boltenko, Yury A., Nina I. Myachikova, Olga V. Binkovskaya, Alexey I. Remnev, and Irina V. Semchenko. "Impact of baking properties of wheat flour on change the parameters of kneading and rheological characteristics of the dough". Eurasian Journal of Biosciences 2019 13 no. 2 (2019): 1067-1070.

Harvard
In-text citation: (Boltenko et al., 2019)
Reference: Boltenko, Y. A., Myachikova, N. I., Binkovskaya, O. V., Remnev, A. I., and Semchenko, I. V. (2019). Impact of baking properties of wheat flour on change the parameters of kneading and rheological characteristics of the dough. Eurasian Journal of Biosciences, 13(2), pp. 1067-1070.

MLA
In-text citation: (Boltenko et al., 2019)
Reference: Boltenko, Yury A. et al. "Impact of baking properties of wheat flour on change the parameters of kneading and rheological characteristics of the dough". Eurasian Journal of Biosciences, vol. 13, no. 2, 2019, pp. 1067-1070.

Vancouver
In-text citation: (1), (2), (3), etc.
Reference: Boltenko YA, Myachikova NI, Binkovskaya OV, Remnev AI, Semchenko IV. Impact of baking properties of wheat flour on change the parameters of kneading and rheological characteristics of the dough. Eurasia J Biosci. 2019;13(2):1067-0.

Abstract

The most important task facing the baking industry is to ensure the production of high quality products and of diverse range.
Carrying out kneading has a great influence on the course of the technological process of preparation of wheat bread and its quality.
Kneading the dough is the most important initial stage of the production of wheat bread, which occurs, first, the formation of the dough as a single homogeneous system, and, secondly, giving this system certain rheological properties, ensuring the optimal flow of all technological processes in the next stages of production.

Keywords

farinograf E strukturometr wheaten flour wheat bread

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