Study results of rheological and baking parameters of dough from wholemeal bioactivated grain of hulless oats mixed with wheat flour

In order to improve the biological value of bakery products and consumer properties new products, there are used technological additives functional ingredients, which include bioactivated hulless oats. The purpose current work was estimate physical, rheological, baking parameters dough mixtures obtained by mixing oat flour (wholemeal from grain) with high-quality premium wheat according farinographic results analysis. There has been experimentally established that indicators characterizing behavior varied depending on type ingredients grain before after bioactivation) proportion processing (10, 20 %) in composite mixtures. Dough resistance de­creased 3.0–7.0 min flour, valorigraphic estimation at 19–40 u.v. dilution increases significant 60–160 u.f. physical when grains slightly have dete­riorated compared non-bioactivated grains: reduced 0.5–1.0 1–7 u.v., respectively, except for dilution, improved 22.0–29.0 %. These processes can be explained very high amylolytic activity germination. During trials, found an ad­vantage general assessment options using grain, even though farinograph recorded a slight deterioration dough. Volume yield 425–625 cm3 (420–563 2.6–4.4 points versus 2.7–4.3 points. increase quality improvement this case effect compensation ability strength wheat. studied varieties ‘Baget’ ‘Bekas’ comparison chaffy variety ‘Konkur’ shown best values quality. They possess better advantage 1.0–3.0 min., 10–40 4–17 produced 625 maximum volume yield, their 4.4 tendency remains same bioactivation grain.