The rheological properties of wheat dough with the addition of cornel seed flour

The rheological properties of dough made from a mixture wheat flour and dogwood seeds are investigated. For the production flour, were crushed on disintegrator to size less than 100 nm. objects study control sample without addition cornel seed (sample no. 1) samples with in amount 2,5%; 5,0%, 7,5% instead (samples 2, 3, 4, respectively). test studied using alveograph (Chopin) farinograph (Brabender) devices. It was found that partial replacement led changes dough, namely, water absorption capacity decreased slightly, time formation increased, resistance kneading degree dilution decreased. An increase generalized index indicates introduction improves quality dough. elastic-deformation leads an gas-retaining properties, which positively affects finished bakery product gives it uniform porosity.