STUDYING THE EFFECT OF MILK PROCESSING PRODUCTS ON THE STRUCTURAL-MECHANICAL PROPERTIES OF WHEAT FLOUR DOUGH

Dry whey enriched with magnesium and manganese (DW) that contains protein in the amount of 13 %, a concentrate (WPC) content 65 have been chosen as functional bases production complex baking improvers targeted effect. When developing composition improver, rational dosage DW is 2 % by weight flour, WPC – 3 flour. Adding during kneading wheat flour dough predetermines decrease its gluten content, 4 6.1 respectively, after 20 minutes rest, 7.5 10.7 two hours fermentation. This due to introduction lactic acid milk processing products, which peptizes proteins resulting are partially converted into water-soluble ones. If included formulation, there an increase total it, well change their fractional composition: mass fraction intermediate fractions increases while decreases. That confirms washed out from addition WPC. Increasing contributes intensification fermentation process through additional nutrition microflora nitrogenous substances free water dough, thinning. It was established despite high absorption capacity WPC, water-absorbing ability them decreases compared control 8.4 respectively. Studying at farinograph has shown case using DW, stability somewhat prolonged extended almost 10 minutes, leads prolonging kneading. Along this, rapid descent farinogram curve, could lead strong weakening even though thinning 12 lower than