Study of structural and mechanical properties of buckwheat flour dough

The article provides an analytical review of the use of buckwheat flour in the technology of bakery products.It is shown that the use of this raw material will improve the amino acid, mineral and vitamin composition of the products, will help to increase the content of food fibers in them and reduce the glycemic index, will help to expand the assortment of health products.Today, there are two types of buckwheat flour on the marketfrom green and dark buckwheat.Green buckwheat flour is made from thermally unprocessed groats, so it maximally preserves the entire range of macro-and micronutrients, biologically active substances.The use of flour from dark and green buckwheat in the baking industry requires the study of the technological properties of this raw material, including the rheological characteristics of the dough with it.The purpose of research, selected materials and research methods are formulated in the article.The results of a set of studies on the study of the structural and mechanical characteristics of wheat flour dough with the addition of 20% of dark and green buckwheat flour are presented.With the help of a farinograph and alveograph, it was established that the addition of buckwheat flour increases the water absorption capacity and duration of dough formation, increases its thinning, elasticity and reduces extensibility, but at the same time its stability increases.The rheological characteristics of the dough with green buckwheat flour, namely its specific volume, duration of formation, stability, elasticity, P/L ratio, expansion index (G) are close to the corresponding values of the control sample, which indicates a smaller negative effect of this flour on the structuralmechanical properties of the dough.The study of the shape-retaining and gas-retaining abilities showed that dough blanks with green buckwheat flour will have a larger volume than blanks with dark buckwheat flour, but at the same time they will fall and lose their shape faster.Further research should be directed to the study of the influence of buckwheat flour on the course of the technological process and the quality of products in order to develop technological recommendations and optimal recipes for obtaining products with high consumer properties.