EFFECT OF FRACTIONALLY DEFATTED FLOUR OF SEEDS ON THE STRUCTURAL AND MECHANICAL PROPERTIES OF RYE DOUGH

This paper offers investigation of fractionally defatted flour from seeds of walnut, pumpkin, sesame, topinambur flour and their mixes influence on the rheological properties of rye dough. The investigated raw materials provide increase of water absortion and decrease of softening of dough due to the farinograph values. The use of fractionally defatted flour and topinambur flour reduces gelatinization temperature and viscosity of suspension by amylograph indexes. Nonetheless, dough for malt rye bread with addition of certain types of fractionally defatted flour (up to 4 %) has lower viscosity that causes increase in strength of structural links in dough after kneading and its decrease after one hour of fermentation. The developed mix of fractionally defatted flour from seeds with topinambur flour led to increased rheological properties of dough and provided proper structural-mechanical properties of dough till the end of fermentation that were identical to the control samples