Effect of different types of flour on the structural and mechanical characteristics of muffins

Structural and mechanical characteristics play a key role in determining the quality of muffins. These parameters include such properties as hardness, elasticity, stickiness, and porosity, which directly affect the texture and consistency of the fi nal product. The study of structural and mechanical characteristics allows us to obtain information about the quality of muffi ns and identify possible problems during their production. An analysis of the scientific literature revealed a lack of research on the influence of various types of wheat flour on the structural and mechanical properties of the finished product, which indicates the need for such research. The purpose of this work is to study the quality characteristics of muffins obtained from various types of wheat fl our, produced from soft-grain and hard-grain varieties.