Rheological properties of wheat dough with the addition of green buckwheat flour

Bread is the most affordable products in world. In addition, bread and bakery have high indicators of nutritional biological value. The important direction this sphere, according to experts, enrichment with proteins, essential amino acids, various macro- micronutrients. At same time, it that final product has quality, attractive consumer properties can be effectively sold retail chains. Rheological studies make possible judge characteristics, quality prospects obtaining products. To date, there not enough information about effect green buckwheat flour additives on rheological parameters dough semi-finished solution problem formed basis study. According conducted research, optimal introduce up 10% into product. these dosages, does a negative dough. Therefore, resulting mixture used for standard production technologies. addition quantities described positive farinograph number, stability degree softening compared check sample.